Chicken Soup with SpaetzleblissfulI'm making a large roaster of chicken soup with spaetzle (sorry if the spelling is off).
The other day I cooked 2 chickens in the roaster to make broth, cooled it and removed the fat from the top. Took the chicken off the bone to go back in the broth, removed the bone and skin.
And in a few hours I'll make spaetzle with flour, water, eggs, nutmeg, salt and press it through a strainer and cook for another hour.
What am I missing to make it even better? Thank you as always, ~Bliss3 stars