Rosanne'S Chicken Spaetzle Soup - cooking recipe

Ingredients

2 cups chicken, cooked and cubed, save 2 cups liquid off of chicken
2 cups carrots, sliced
1/4 cup celery, chopped
1/4 cup onion, chopped
3 (10 1/2 ounce) cans chicken broth
1 cup water
1 teaspoon pepper
1/2 teaspoon salt
Spaetzle
2 eggs
1 1/2 cups flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon baking powder

Preparation

In a large kettle, combine 1 cup water, water off of chicken, onion, celery and carrots.
Bring to a soft boil and cook until carrots are tender.
Add chicken, salt, pepper and broth. Simmer on low. Start making spaetzle.
In a separate saucepan combine 4 cups water.
Bring to a boil.
In a mixing bowl combine eggs, flour, 1/2 cup water salt and baking powder. Beat well.
Drop small teaspoons of batter into boiling water, cook until spaetzle floats on top of water.
Scoop spaetzle out with a slotted spoon and add to soup.
Simmer soup on low for 30 minutes (or more) to flavor through.
Enjoy!