Rosanne'S Chicken Spaetzle Soup

• 2 cups chicken, cooked and cubed, save 2 cups liquid off of chicken
• 2 cups carrots, sliced
• 1/4 cup celery, chopped
• 1/4 cup onion, chopped
• 3 (10 1/2 ounce) cans chicken broth
• 1 cup water
• 1 teaspoon pepper
• 1/2 teaspoon salt
• Spaetzle
• 2 eggs
• 1 1/2 cups flour
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

1. In a large kettle, combine 1 cup water, water off of chicken, onion, celery and carrots.
2. Bring to a soft boil and cook until carrots are tender.
3. Add chicken, salt, pepper and broth. Simmer on low. Start making spaetzle.
4. In a separate saucepan combine 4 cups water.
5. Bring to a boil.
6. In a mixing bowl combine eggs, flour, 1/2 cup water salt and baking powder. Beat well.
7. Drop small teaspoons of batter into boiling water, cook until spaetzle floats on top of water.
8. Scoop spaetzle out with a slotted spoon and add to soup.
9. Simmer soup on low for 30 minutes (or more) to flavor through.
10. Enjoy!

chicken, carrots, celery, onion, chicken broth, water, pepper, salt, spaetzle, eggs, flour, water, salt, baking powder

Taken from www.food.com/recipe/rosannes-chicken-spaetzle-soup-290869 (may not work)