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| Recipe Archives |
| Submitted by: Jackie Rocca December 2002 Ingredients: 3-4 chicken breasts 3-4 chicken bouillon cubes Chopped carrots & celery 1 large can chicken broth 2 TBLS paprika 2 TBLS parsley Salt, pepper, & onion powder to taste 1 cup sour cream 1 TBLS butter 1 8oz pkg Mrs. Weiss� KLUSKI egg noodles OR use Spaetzle maker and make spaetzle *(1/2 batch according to directions on box) Directions: Boil chicken until tender. Save 3-4 cups of boiling water and add bouillon. Boil carrots & celery in bouillon water until tender. Cut chicken into pieces and put aside. Add chicken broth and bring to a boil. Make spaetzle mix and add to broth. OR boil noodles and add to broth. Add chicken and the rest of the ingredients and serve. *A spaetzle maker makes German noodles. Without it, you could still make spaetzle, but you would have to drop the noodles by hand. Directions are as follows (for � batch): 2 eggs beaten and frothy � cups sifted flour 1/8 tsp salt � cup milk Add salt to flour and toss. To egg mixture, add flour and milk alternately until well blended. Drop into boiling soup. Stir to keep them from sticking together. When they are done, spaetzle will float to top. |
| German Chicken Dumpling/Noodle Soup |