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Ingredients

• STOCK:
• 1/2 a fresh chicken- skin on, bones in
• 1 qt chicken broth
• 1 qt water
• 1 med onion- peeled, quartered
• ends and peels of 3 lg carrots/2 small parsnips, thick slice and reserve for body of soup
• 2 stalks celery- halved
• 1/4 c parsley stems
• 1/4 c dill stems
• 1 stalk lemon grass or peel of 1/2 lemon
• 2 sprigs fresh sage and rosemary
• 8 sprigs fresh thyme
• 2 fresh bay leaves
• 12 pepercorns whole
• 2 whole cloves
• SOUP
• reserved carrot & parsnips- thick sliced
• 3 stalks fresh celery- thick sliced
• 2T flat leaf parsley- chopped
• 1T fresh dill- chopped
• KNODEL (Dumplings)
• 1 1/2 c fresh bread crumbs
• 1/2 c flour
• 2 eggs, lightly beaten
• 3T vegetable oil
• 2T flat leaf parsley-chopped
• 1T onion- finely grated
• 4T water
• SPAETZLE (Noodles)
• 2 eggs, lightly beaten
• 3/4 c flour
• 1/8 t freshly grated nutmeg
• pinch of salt

Description

Yes I Know, Usually You Have Either Noodles OR Dumplings In Your Soup But Since I Love Both I'm Putting Both In. You Could Certainly Stick With One Or The Other. The Broth Is Light…

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