“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.”
1hr 45mins

Ingredients Nutrition


  1. In large kettle, mix the chicken broth with the uncooked diced chicken, onions, carrots and celery. Add a few shakes of pepper.
  2. 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.
  3. Meanwhile, in a separate pan, follow package directions to cook the Kluski noodles. Boil the noodles for about 17 minutes; drain.
  4. Add noodles to the soup mixture and bring to a boil. Reduce heat, cover and simmer approximately 30 minutes, stirring occasionally. Serve immediately.
  5. 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.

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