Chicken Soup with Spaetzle

Ingredients

• Ingredients
• * 1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
• * 2 tablespoons canola oil
• * 8 cups Progresso Chicken Broth
• * 2 bay leaves
• * 1/2 teaspoon dried thyme
• * 1/4 teaspoon pepper
• * 1 cup sliced carrots
• * 1 cup sliced celery
• * 3/4 cup chopped onion
• * 1 garlic clove, minced
• * 1/3 cup medium pearl barley
• * 2 cups sliced fresh mushrooms
• *
• SPAETZLE:
• * 1-1/4 cups all-purpose flour
• * 1/8 teaspoon baking powder
• * 1/8 teaspoon salt
• * 1 egg, lightly beaten
• * 1/4 cup water
• * 1/4 cup milk

Preparation

1. Directions


2. * In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.
3. * Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
4. * In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2 1/2 quarts).



5. Nutrition Facts: 1 serving (1 cup) equals 206 calories, 7 g fat (1 g saturated fat), 51 mg cholesterol, 829 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.


6. Chicken Soup with Spaetzle published in Taste of Home February/March 1994, p41