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    This recipe is in honor of Helmut Egger who realized the chicken soup that was going to be served at the Landesverband Meeting did not have enough noodles in it. Helmut decided to make Grießknödel and added them to the chicken soup. The Grießknödel brought back many memories for our out of town guests.

    Does this make Helmut the next head chef in the kitchen?

Chicken Soup - By Steffi Schultz

1 whole chicken, cut up

2 stalks of celery, sliced

1 parsley root with greenery

2 carrots, sliced

1 onion, chopped

1 T Vegeta or chicken bouillion

10 cups cold water.

    Place all ingredients in medium soup pot. Cover and simmer chicken and vegetables for 1 ½ hours. Serve with noodles of your choice.

Grießknödel (Cream of Wheat Dumplings)

2 small eggs

Pinch of salt

1/2 cup cream of wheat

    Combine ingredients into a small bowl and beat well. Use a tablespoon to measure dumplings and put spoonful into soup broth. Bring to a boil. Remember that the size of dumplings may increase when cooked.

Reprinted with Permission