Ingredients
1 broiler/fryer chicken (2 to 3 pounds), cut into pieces2 tablespoons canola oil8 cups chicken broth2 bay leaves1/2 teaspoon dried thyme1/4 teaspoon pepper1 cup sliced carrots1 cup sliced celery3/4 cup chopped onion1 garlic clove, minced1/3 cup medium pearl barley2 cups sliced fresh mushroomsSPAETZLE:1-1/4 cups all-purpose flour1/8 teaspoon baking powder1/8 teaspoon salt1 large egg, lightly beaten1/4 cup water1/4 cup 2% milk
Preparation
In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.
Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.
