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
We are able to read the history of meal recipes far back into distant history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, in the main part, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move on, we find a couple of interesting cookery books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are not about the spicy food that we all know today, but rather descriptions of the types of meals cooked for the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on cookery, most of which are now in academic collections. During the next few centuries, the powerful and wealthy tried to serve the most exotic banquets, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down recipes of the day. By the advent of the 20th century, cookbooks are increasing in popularity mostly due to increased literacy, people having increased leisure time and a general increase in wealth. The revolution that is television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken & German Noodle Soup recipe.
