Chicken and Spaetzle Dunplings
This recipe is not your average dumpling recipe, but rather a cross between spaetzle noodles and dumplings. They are not gooey dumplings, but thick and hearty instead. Passed down lovingly from my husband's Oma who ran a poultry farm and a large family too, this recipe is one from the heart. Great on a winter's day to warm your body and soul, it needs no other accompaniment.
1 whole chicken
3 carrots, peeled
3 stalks celery
1 onion, chopped
4 c flour
Water to make a dough
Salt and Pepper to taste
In a large soup pot add in your chicken, carrots, celery , onion , and water to cover. Bring to a boil then reduce to a simmer for 2 hours. You can also do this the night before in your crock pot on low.
Remove chicken and veggies, and strain your broth. Chop your carrots and celery, pick your chicken, then add everything back into your pot and bring back to a boil.
In a large mixing bowl combine your flour eggs, water, salt and pepper. You want to add just enough water to make a soft, scraggly dough. Start with 1 c and go from there. If your dough is to dry, add more water. It it's too wet add more flour.
Drop by teaspoons into your boiling broth and simmer 5-10 min or until they float.