1 1/2 cups uncooked dried spaetzle
2 tablespoon butter
1 medium (1/2 cup) carrot, chopped
1 stalk (1/2 cup) celery, chopped
1 medium (1/2 cup) onion, chopped
1 (9 ounce) package (2 cups) frozen chopped chicken (not breaded)
2 (10 3/4 ounce) cans condensed cream of chicken soup
3 cups water
Cook spaetzle according to package directions.
Meanwhile, melt butter in 4 quart saucepan until sizzling; add carrot, celery and onion. Cook over medium heat until onion is softened (3 to 4 minutes). Add all remaining ingredients EXCEPT cooked spaetzle. Increase heat to medium-high. Cook until mixture comes to a boil (8 to 10 minutes.)
Reduce heat to low; cook until carrots are tender (10 t 15 minutes). Increas5e heat to medium. Add cooked spaetzle; continue cooking until heated through (2 to 3 minutes).
Makes 6 (1 1/2 cup) servings
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