SMOKED CHICKEN SOUP WITH FENNEL AND SPAETZLE
Provided by Marian Burros
Categories soups and stews, appetizer
Time 10m
Yield Eight servings
Number Of Ingredients 6
Steps:
- Using a six-quart saucepan, combine the chicken stock, chicken and leeks. Simmer, covered, for five minutes, or until the leeks are tender.
- Add the fennel and simmer two minutes longer. Season with salt and pepper.
- Just before serving, add the spaetzel. Bring to a simmer until heated through.
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