Sunday, January 21, 2007

Chicken Soup

1 chicken - boiled and meat removed from bones
2 quarts of the chicken broth (from the chicken you boiled)
2 bay leaves
1 T. chicken boullion
1/2 tsp. dried thyme
1/4 tsp. pepper
1 c, sliced carrots
1 c. sliced celery
1 c. chopped onion
1 clove garlic, minced
1/3 cup barley

1 1/4 c. flour
1/8 tsp baking powder
1/8 tsp. salt
1 egg
1/4 c. water
1 1/4 c. milk

Boil the chicken with bay leaves. Remove meat from bones, Combine broth, boullion, thyme, vegetables, and barley. Boil until vegetables and barley are tender - about 20 minutes. Add meat.

Mix dry ingredients for spaetzle together. Lightly beat egg and add it and water and milk. Mix. Drop spaetzle by teaspoons into boiling soup. Cook for 10 minutes. Yield - 8 -10 servings