Chicken Soup with Einlauf (Noodles)

Put it all into your largest stock pot, bring it to a boil and then simmer for 3-4 hours, stirring occasionally.  Let it all cool a bit, then using tongs, remove all large pieces of everything to a large bowl, then carefully strain all of the liquid into your large soup pot – the juice, and then the finished soup, all fit nicely into my 6-quart pot – place the liquid in a cool place to make it easier to skim off the fat.

Now for the large pieces of everything.  Get out a medium bowl and then take the time to go through everything with your hands.  Carefully remove all of the chicken from all of the bones, cut up the chunks of celery and carrot, and put all of this into your new bowl.  You can use the onion as well if you’d like, but then discard the skin, bones and anything else that you don’t wish to have in your finished soup.  This is what Mom (and I) usually did the day before finishing and serving the soup – make sure to refrigerate the bowl of chicken and vegetables as well as the pot of liquid if you’re not going to continue for a day or 2.

Einlauf – 1 c. flour AND 3 eggs AND 1/4 c. water

Skim the fat off the broth and bring it to a boil again – taste for salt, and don’t worry if you think a little ‘Better than Bouillon’ is necessary.  Once it’s at a simmer, add in;

2-3 c. chopped carrots

…and allow them to cook a bit.  In a small bowl, preferably one with a pour spout, whisk together the 3 einlauf ingredients with a fork.  As the soup is simmering, drizzle in the einlauf batter and give the soup a stir once in a while.  This will take a bit of time, and you’ll quickly run out of surface area, but it doesn’t matter.  Your noodles will be a variety of crazy shapes and sizes, and everyone will love your soup – we enjoyed ours with a loaf of fresh bread.