1 hr 45 mins
1 hr 30 mins
Hearty enough to be a main course; great for a cold winter day! Easy to make from ingredients most people have on hand. I came up with this recipe back in the 1980's and my young daughter (now 31) named it. Note: Be sure to use Kluski noodles; they are what make it special! They are a thick egg noodle with a taste similar to dumplings. I use Mrs. Weiss's brand, but there are a lot of different brands available.
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Units: US | Metric
- 1In large kettle, mix the chicken broth with the uncooked diced chicken, onions, carrots and celery. Add a few shakes of pepper.
- 2Bring to a boil and add 5 cups of water and the chicken soup base; mix well. Stir while bringing to a boil again; reduce heat, cover and simmer on low for approximately 1 hour.
- 3Meanwhile, in a separate pan, follow package directions to cook the Kluski noodles. Boil the noodles for about 17 minutes; drain.
- 4Add noodles to the soup mixture and bring to a boil. Reduce heat, cover and simmer approximately 30 minutes, stirring occasionally. Serve immediately.
- 5Note: If leftovers are refrigerated, the noodles have a tendency to soak up most of the broth overnight. You can add a little water and reheat in the microwave without affecting the flavor.
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Nutritional Facts for Chicken Boodles O' Noodles Soup
Serving Size: 1 (427 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 118.2
- Calories from Fat 60
- Total Fat 6.6 g
- Saturated Fat 1.9 g
- Cholesterol 28.3 mg
- Sodium 541.9 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.7 g
- Sugars 1.7 g
- Protein 10.5 g
The following items or measurements are not included: