About this recipe:Spaetzle are soft pasta-like morsels that originate from the Germany and Austria area. They are used here together with chicken, to make a delicious chicken and noodle soup.
1 (900g-1.35kg) whole chicken
825ml chicken stock
2 medium yellow onions, quartered
1 bunch celery with leaves, cut into pieces
450g baby carrots
salt and ground black pepper to taste
1/2 teaspoon garlic salt or to taste
1 teaspoon salt
375g plain flour
1/2 teaspoon dried parsley
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Place chicken in a stock pot and add enough water to cover. Pour in the chicken stock and add celery and onions. Season with salt, pepper and garlic salt. Bring to the boil and cook for about 1 hour to get a good stock.
When the chicken is cooked through and tender, remove it to a plate and let sit until it is cool enough to handle. Pass the stock through a sieve and discard celery and onions. Return the stock to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the stock to the 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 5 to 7.5cm long. Allow them to fall directly into the boiling stock.
Once the carrots are tender, the soup is ready. Sprinkle with dried parsley and serve.
Baby carrots are usually found in the frozen food aisles. If unavailable, use normal sized carrots, chopped up.