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 recipes as an idea can be observed back into the far past, in fact as far as early Egypt, and maybe even further. Interesting though that maybe, these, early recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. During the following few hundred years, the upper-class families of Europe tried to serve the most extravagent meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes common in their social group. By the time we get to the 1900s, cooking books are increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chicken & German Noodle Soup recipe.
