Chicken Noodle Dumpling Spaetzle Soup Food

SPAETZLE AND CHICKEN SOUP

Steps:

• Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
• When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
• In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
• Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

CHICKEN SOUP WITH SPAETZLE

Steps:

• 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., 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. , 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.

CHICKEN NOODLE & DUMPLING SOUP

Steps:

• In a large soup pot, put chicken pieces, broth, parsnips, carrots, celery, onions and salt and pepper. Add water to cover chicken, if necessary.
• Bring to a boil, then reduce heat and simmer for 1 hour. Add frozen peas.
• Mix Bisquick and cream together. Drop by spoonfuls onto boiling soup. Reduce heat, cook for 10 minutes, uncovered. Cover and cook 10 minutes more or until dumplings are done.
• Meanwhile, cook 2 cups egg noodles in boiling, salted water 8-10 minutes or to desired doneness. Drain.
• Remove dumplings to a plate with a slotted spoon. In each soup bowl, place some of the noodles. Top with 2 pieces of the chicken and some of the soup. Add 2 dumplings to each bowl and garnish with parsley, if desired.

CHICKEN NOODLE SOUP AND DUMPLINGS

Steps:

• Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
• Combine your dry ingredients in a medium sized mixing bowl.
• Stir lightly to mix, being careful not to lose any over the side.
• Create a hollow in the middle of your dry ingredients.
• Add your milk to the hollow.
• Add your oil to the milk.
• Using a fork, mix the ingredients until a sticky dough is formed.
• Do not overmix.
• When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
• Quickly cover the pot with the tight fitting lid.
• Reduce the heat to medium and cook for 10 minutes.
• NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
• After 10 minutes, remove from heat and serve.
• Dumplings will be very hot.

FARMHOUSE CHICKEN SOUP WITH SPAETZLE

Steps:

• Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
• Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
• For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

ROSANNE'S CHICKEN SPAETZLE SOUP

Steps:

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

GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE

Steps:

• Mix these together until sticky.
• Drop into bubbling soup or stew, broth or water. (see below for ideas).
• Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
• MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
• METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
• SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
• VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
• Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.

CHICKEN PAPRIKASH SOUP WITH SPAETZLE

Steps:

• In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent.
• Add the paprika, thyme, and flour and stir until the onions are coated, about 2-3 minutes.
• Whisk in the stock and cook until soup thickens. Simmer on low for 30 minutes.
• Add the chicken and spaetzle (recipe below) and salt and pepper.
• Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary.
• For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil.
• Combine spaetzle ingredients until they are smooth.
• Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float.
• Add directly to the hot soup.