| | Directions | | In a large flameproof casserole, melt 3 T butter over medium heat. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Add to casserole and cook, turning, until browned on both sides (6-8 minutes). Transfer chicken to platter and set aside. Melt remaining 1 T butter in casserole over medium heat. Add onion, celery and carrot and cook, stirring occasionally until softened (about 5 minutes). Add garlic and cook, stirring constantly, until fragrant (1 minute). Add chicken stock, marjoram, thyme, bay leaf, cloves and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to boil. Add Spaetzle. Reduce heat to low, cover and simmer, stirring occasionally, 30 minutes. Cut chicken into 1" pieces. Add to soup and bring to boil. In a small bowl, combine cornstarch and cream. Stir into boiling stock and cook until slightly thickened (2-3 minutes). Serve. |
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| Ingredients | | - |  | 4 tablespoons butter |
| - | | 3 skinless, boneless chicken breasts |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 onion chopped (medium) |
| - | | 2 stalks celery, chopped |
| - | | 1 carrot, peeled and chopped (small) |
| - | | 2 cloves garlic, minced |
| - | | 5 cups chicken stock |
| - | | 1/2 teaspoon marjoram |
| - | | 1/2 teaspoon dried thyme leaves |
| - | | 1 bay leaf |
| - | | 6 whole cloves |
| - | | 2 tablespoons cornstarch |
| - | | 1/2 cup heavy or light cream |
| - | | 1 box Spaetzle |
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