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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