Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2/12 to 3 lb broiler-fryer
-chicken, cut up
6 c Water
2 Sprigs parsley
2 Stalks celery, cut up
1 Carrot, sliced
1 Small onion, cut up
2 ts Salt
1/4 ts Pepper
1 Bay leaf

--------------------------SPATZLE-------------------------------
1 c Plus 2 T flour
1/4 ts Salt
1 Egg
1/2 c Milk

Broth:

In large kettle or Dutch oven combine all ingredients. Cover and
simmer until chicken is tender, about 1 hour. Remove chicken from
broth. Strain broth; discard vegetables. Skim off excess fat Return
broth to pan. Remove chicken meat from bones; chop chicken. Add meat
to broth; simmer. Prepare spatzle; add to simmering soup as directed.

Spatzle:

Stir together flour and salt in a small bowl. Blend egg and milk;
stir into the flour mixture. Place half the dough in a strainer. Hold
over soup kettle. With rubber spatula press dough through the
strainer to form spatzel. Repeat with remaining dough. Cook and stir
5 minutes. Ladle into bowls.

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