Chicken Soup w/Kluski Noodles

Pam Praner

By
@jibber52

Hope anyone who tries this likes it, I do not add any additional salt so you may have to add it to your liking. You can add whatever vegetables you like had a friend omit the celery and add green beans. If you want you can make the stock the night before cool it down and next day before adding chicken and vegetables skim off fat first then add the chicken & veggies and put on low to simmer for a few hours until veggies soften.


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Comments:

Serves:

alot

Prep:

1 Hr

Cook:

6 Hr

Ingredients

5-7 qt
pot
4
chicken legs and thighs
1 1/2 lb
carrots peeled and sliced thin
6-8
stalks celery washed and sliced thin
3
medium turnips peeled and then cubed
1 small
parsnip peeled and sliced thin
15 oz can(s)
diced tomatoes w/celery & green pepper
1 medium
onion chopped
1 c
leek chopped (you can freeze remaining leek)
chicken crystals to flavor if needed
1 pkg
kluski noodles or your preferred noodle
containers to freeze soup for a later day

Directions Step-By-Step

1
Put chicken in the pot generously cover chicken with water but not to the top. Bring chicken to a boil then let simmer while you prepare vegetables as stated in recipe. Once you are done preparing vegetables bring chicken up to a boil for about 5 minutes take chicken out of pot and then add vegetables bring to a boil then down to a simmer while you debone chicken and cut into smaller pieces including skin. Taste stock to see if it is chickeny enough for you if not add some chicken crystals to your liking now add the cut up chicken and simmer until dinner time. Mine usually simmers from 2-4 hours if not longer. Boil Kluski noodles in own pot just before serving so everyone can add their own.
2
Serve with a salad for a complete meal.

About this Recipe

Course/Dish: Chicken Soups