Smoked Chicken Soup With Fennel And Spaetzle

• 1 quart chicken stock or consomme
• 1 1/2 pounds smoked chicken, cut in 3/4-inch dice
• 1 1/2 cups leeks, cut in 1/2-inch dice
• Prepared fennel (see recipe)
• Salt and pepper to taste
• 3 1/2 to 4 cups cooked spaetzel (see recipe)

1. Using a six-quart saucepan, combine the chicken stock, chicken and leeks.
2. Simmer, covered, for five minutes, or until the leeks are tender.
3. Add the fennel and simmer two minutes longer.
4. Season with salt and pepper.
5. Just before serving, add the spaetzel.
6. Bring to a simmer until heated through.

chicken, chicken, leeks, fennel, salt, spaetzel

Taken from cooking.nytimes.com/recipes/2712 (may not work)