Prep 15 mins
Cook 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.
- 1⁄2 lb boneless chicken, uncooked, cubed (I use chicken breast)
- 2 slices onions, chopped (large onion)
- 1 -2 stalk celery, chopped
- 2 (15 ounce) cans chicken broth
- 2 carrots, sliced or diced
- 3 tablespoons chicken soup base
- 8 ounces kluski noodles
- 5 cups water
- In large kettle, mix the chicken broth with the uncooked diced chicken, onions, carrots and celery. Add a few shakes of pepper.
- Bring 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.
- Meanwhile, in a separate pan, follow package directions to cook the Kluski noodles. Boil the noodles for about 17 minutes; drain.
- Add noodles to the soup mixture and bring to a boil. Reduce heat, cover and simmer approximately 30 minutes, stirring occasionally. Serve immediately.
- Note: 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.