1 2/12 to 3 lb broiler-fryer

-chicken, cut up 6 c Water

2 Sprigs parsley

2 Stalks celery, cut up

1 Carrot, sliced

1 Small onion, cut up

2 ts Salt

1/4 ts Pepper

1 Bay leaf

-----SPATZLE----- 1 c Plus 2 T flour

1/4 ts Salt

1 Egg

1/2 c Milk

Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed. Spatzle: Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.