March 14: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Soup w/Kluski
Categories: Soups, Poultry, Vegetables
Yield: 8 Servings

4 Chicken legs & thighs
1 1/2 lb Carrots; scraped, sliced
- thin
6 (to 8) ribs celery; washed,
- sliced thin
3 md Turnips; peeled, then diced*
1 sm Parsnip; peeled, sliced thin
15 oz Can diced tomatoes w/celery
- and green pepper
1 md Onion; chopped
1 c Leek; chopped or more onion
Minor's chicken base if you
- need it more chickeny
500 g Kluski **

EQUIPMENT:
5-7 qt pot
Containers to freeze soup for a later day

* Not being a big fan of turnips I used potatoes.
** your preferred noodle. Kluski is Polish for noodle.
I used a 500g package of Swabian Spaetzle from ALDI.

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 de-bone chicken and cut into smaller
pieces including skin.

Taste stock to see if it is chickeny enough for you if
not add some Minor's chicken base to your liking. Add
the cut up chicken and simmer until dinner time. Mine
usually simmers from 2-4 hours if not longer. Boil
noodles in own pot just before serving so everyone can
add their own.

Serve with a salad for a complete meal.

Recipe by Pam Praner; Deerfield, IL

Revisions by Uncle Dirty Dave

From: http://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM

... Stuff the turkey? But it's already full of stuff!
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