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CHICKEN SPAETZLE SOUP
Sheryl Einoris owns and operates You Own Personal Chef Service, located
in the Chicago area.
Einoris has been cooking for as long as she can remember, and worked
(not always happily) in fine-dining restaurants in Seattle, Chicago, Valparaiso, Indiana,
and St. Charles, Illinois. When she spotted an ad about personal-chef business
opportunities, Einoris sent away for information, quickly recognized a growing future
wave, and excitedly climbed on.
Einoris says, "I've had my service for almost four years now and I
love it!! I can be creative, help people, be my own boss, and have time for my
sixteen-year-old son--and that makes a big difference in and of itself!"
CHICKEN SPAETZLE SOUP
4 tablespoon olive oil
4 cloves garlic, minced
11 cups chicken stock
1 onion, minced
3 ribs celery, diced
4 carrots, peeled and diced
4 chicken breasts, diced
1 recipe spaetzle, prepared
Heat oil. Add onions, garlic, and celery. Saute about 5 minutes until
tender. Add broth, chicken and carrots. Bring to a boil and cook till chicken is cooked
through. Add spaetzle and serve--or cool and freeze.
HERBED SPAETZLE
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
pinch cayenne
2 large eggs
1/2 cup skim milk
3 tablespoons herbs (tarragon, basil or parsley)
Bring pot of water to boil. Combine dry ingredients. Combine moist
ingredients and add to dry ingredients. Mix well in mixer until smooth. Drop by 1/4
teaspoon into boiling water; spaetzle are done when they float. Remove with a slotted
spoon.
(You can write to Sheryl Einoris at chefsheryl@aol.com)
Recipes:
Honey-Macadamia Mahi-Mahi
with Pineapple Relish
Apple-nut Stuffed Pork Tenderloin with Plum Brandy Sauce
Shrimp Marinara with Fresh Vegetables
Chicken Spaetzle Soup
Vegetarian Bundles
Chicken Breasts With Wine
Vinegar
Choices for Women 
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