500 g (17.6 oz) Swabian Spaetzle *
28 oz (2 cans) chicken broth
2 Chicken leg quarters; cooked
- meat removed from bone and
- shredded
1/8 ts Ground sage
1 ts Celery seed
1/4 ts (to 1/2 ts) "Italian" herb
- seasoning
10 3/4 oz Can cream of chicken soup
1 1/2 c Left over chicken gravy -OR-
12 oz Jar Heinz chicken gravy
* Deutsche Kuche found at ALDI. These are as good as I
can make from scratch on a good day. And not expensive.
In a large pan, bring chicken broth to a boil. Add the
noodles. Stir. Let it come back to a boil, turn down to
a medium heat, stirring often. While cooking add chicken
and spices. Cook noodles until tender, if it becomes dry
add small amount of water until noodles are tender.
Mix together chicken soup and gravy. Add to the noodle
mixture and stir continuously. When they are no longer
watery, remove from heat. The noodles will be thick,
creamy and chewy. Similar to dumplings.
