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Chicken Soup with Spaetzle

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Chicken Soup with Spaetzle

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12 cups Chicken Stock

6 carrots, peeled, diced small

4 celery stalks, diced small

1 large yellow onion, diced small

2 ½ tsp kosher salt

1 tsp black pepper

Spaetzle

1 ½ cups Flour

1 ½ tsp salt

¾ tsp black pepper

¾ tsp nutmeg

3 eggs

2/3 cup milk

Put a pot of water on the stove and bring to a boil. While it is coming to a boil mix Spaetzle ingredients in a bowl and allow to rest for 5 minutes after mixing. To form Spaetzles you can use a colander over the pot of water and push to dough through the holes with the back of a spoon or use a Spaetzle maker.

Once the Spaetzles float they are cooked, drain in a colander and rinse with cold water for later use in this recipe

Put stock in a soup pot and bring to a simmer. Add carrots, celery and Onions to the broth and simmer until tender, about 20 minutes, Season with salt and pepper. Ladle into individual bowls with the Spaetzles.

I serve mine with good crusty rolls from our local Bakery

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About joepara

I was a professional Chef for over20 years, now a meat cutter and seafood guru for an upscale grocery store chain in Milwaukee WI Proud husband and father Certified Master Pastry Chef, Certified Chef, Seafood Expert, Meat Expert, Master Sausage Maker

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