Spaetzle and Chicken Soup
This chicken spaetzle recipe is from my grandma, and I have loved it ever since I was a child. I could eat it every day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
whole chicken
1
(2 to 3 pound)
chicken broth
2
(14.5 ounce) cans
yellow onions, quartered
2
medium
celery with leaves, cut into pieces
1
bunch
salt and ground black pepper to taste
garlic salt, or to taste
½
teaspoon
baby carrots
1
(16 ounce) package
eggs
5
large
water
½
cup
salt
1
teaspoon
all-purpose flour
3
cups
parsley flakes
½
teaspoon
 Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.
  Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.
  Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.
  Cook until carrots are tender. Sprinkle with parsley flakes to serve.
