Chicken Spaetzle Soup

Place the chicken in a large cooking vessel and fill it with sufficient liquid to cover the meat. Pour in the chicken broth, adding sliced onions and chopped celery to the mixture. Add a pinch of salt, pepper, and garlic seasoning to enhance the flavor. Bring the liquid to a rolling boil and cook until an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is reached, approximately one hour. Remove the chicken from the cooking vessel and let it rest until cool enough to handle.

Strain the remaining broth, discarding the onions and celery, and return it to the cooking vessel. Remove the chicken meat from the bones, chop or tear it into smaller pieces, and add them back to the broth in the pot. Bring the mixture to a boil once more and add sliced carrots.

In a separate bowl, whisk together eggs, 1/2 cup of water, and salt until the mixture is well combined. Gradually add flour to the bowl until a dough forms, becoming firm enough to shape into a ball; adjust the amount of flour as needed. Flatten the dough onto a flat surface. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate and gently drop them into the boiling broth.

Continue cooking until the carrots are tender. Serve hot, sprinkled with parsley flakes