November 12: National Chicken Soup for the Soul 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

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... Don't find fault. Find a solution! -- Henry Ford
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