1 2/12 to 3 lb broiler-fryer chicken,, cut up
6 cup water
2 sprigs parsley
2 stalks celery, cut up
1 carrot, sliced
1 small onion, cut up
2 tsp salt
1/4 tsp pepper
1 bay leaf
SPATZLE
1 cup plus 2 t flour
1/4 tsp salt
1 egg
1/2 cup milk
Directions
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.
Servings: 999 servings
Chicken & German Noodle Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Dutch Oven; German; Poultry
The History of Recipes
Written cooking instructions as a concept can be found way back into the distant past, in truth as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, these, old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also describes how the Roman chefs were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books which date from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that appears on menues today, but rather recipes for the types of food on the menues of the rich people of the period. In the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an outbreak in manuscripts on cookery, some of which still exist in private libraries. When we get to the 1900s, recipe books are increasing in popularity mostly due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Chicken & German Noodle Soup recipe.
