Chicken and Spatzel Soup

3 pounds broiler/fryer chicken, cut up
6 cups water
2 sprigs parsley
2 stalks celery, cut up
1 carrot, sliced
1 small onion, cut up
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf

Spatzel:
1 cup + 2 tbl. flour
1/4 teaspoon salt
1 egg
1/2 cup milk

Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat. Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed.

Spatzle: Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.