Chicken and German Noodle Soup

• 1 each chicken, whole 2 1/2 to 3 lb, cut up
• 6 cups water
• 2 each parsley sprigs
• 2 each celery stalks cut up
• 1 each carrots sliced
• 1 small onions cut up
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 each bay leaves
• Spatzle
• 1 cup flour, all-purpose plus 2 tbsp
• 1/4 teaspoon salt
• 1 each eggs
• 1/2 cup milk

1. In large kettle or Dutch oven combine all ingredients.
2. Cover and simmer until chicken is tender, about 1 hour.
3. Remove chicken from broth.
4. Strain broth; discard vegetables.
5. Skim off excess fat.
6. Return broth to pan.
7. Remove chicken meat from bones; chop chicken.
8. Add meat to broth; simmer.
9. Prepare spatzle; add to simmering soup as directed.
10. Stir together flour and salt in a small bowl.
11. Blend egg and milk; stir into the flour mixture.
12. Place half the dough in a strainer.
13. Hold over soup kettle.
14. With rubber spatula press dough through the strainer to form spatzle.
15. Repeat with remaining dough.
16. Cook and stir 5 minutes.
17. Ladle into bowls.

chicken, water, parsley sprigs, celery stalks, carrots, onions, salt, black pepper, bay leaves, flour, salt, eggs, milk

Taken from recipeland.com/recipe/v/chicken-german-noodle-soup-42175 (may not work)