Chicken Soup Kluski Noodles Recipes

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THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

HOMEMADE CHICKEN AND NOODLES



Homemade Chicken and Noodles image

This thick and hearty chicken noodle soup recipe rivals the thinner, brothier versions from your childhood. It's so perfectly yummy and soul-pleasing.

Categories     comfort food     main dish     poultry     soup

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1 whole cut-up fryer chicken
2 whole carrots, diced
2 stalks celery, diced
1/2 whole medium onion, diced (optional)
1 tsp. salt
1/2 tsp. turmeric
1/4 tsp. white pepper (more to taste)
1/4 tsp. ground thyme
2 tsp. parsley flakes
16 oz. frozen "homemade" egg noodles
3 tbsp. all-purpose flour

Steps:

  • Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
  • Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
  • Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
  • Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
  • Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
  • Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

EASY POLISH NOODLES



Easy Polish Noodles image

Growing up in South Bend, Indiana, Polish dinner buffets are extremely common at weddings and funerals. Polish noodles are a staple at these events and served alongside Polish sausage, green beans, mashed potatoes and chicken gravy, and fried chicken. While at a Polish meat market, an elderly Polish lady passed this recipe on to me upon request.

Provided by Amy Kleinert

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 4

1 (49.5 fluid ounce) can chicken broth
½ cup water, or as desired
1 tablespoon chicken soup base, or more to taste
1 (16 ounce) package kluski noodles

Steps:

  • Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 54.8 g, Cholesterol 69.3 mg, Fat 4.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 0.9 g, Sodium 1514.6 mg, Sugar 2.9 g

POLISH KLUSKI NOODLE (KLUSKI DO ROSOLU)



Polish Kluski Noodle (Kluski do Rosolu) image

Polish egg noodles are made with three simple ingredients: flour, water, and eggs. The dish is child-friendly and is often served with chicken soup.

Provided by Barbara Rolek

Categories     Pasta

Time 40m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
4 to 6 tablespoons water

Steps:

  • In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
  • Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
  • Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.
  • Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.
  • Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.
  • If you want to save the noodles for later use, make sure they are completely dry before storing.

Nutrition Facts : Calories 132 kcal, Carbohydrate 24 g, Cholesterol 47 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 151 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings Polish noodles, UnsaturatedFat 0 g

CHICKEN SOUP W/KLUSKI NOODLES



Chicken Soup w/Kluski Noodles image

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...

Provided by Pam Praner

Categories     Chicken Soups

Time 7h

Number Of Ingredients 12

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

Steps:

  • 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.

VEGETABLE SOUP WTIH KLUSKI NOODLES



Vegetable Soup Wtih Kluski Noodles image

A recipe from Creamettes. I sometimes add diced white chicken meat or substitute cannellini beans for the corn. I've only used kluski-style egg noodles for this recipe, so I don't know how regular egg noodles would hold up.

Provided by Lisa1

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups kluski egg noodles, uncooked
1 cup shredded cabbage
3/4 cup cubed peeled potato (1/2-inch)
1/2 cup sliced celery
1/2 cup sliced carrot
1/2 cup chopped onion
1/2 cup cut green beans
1/2 cup corn
1/2 cup peas
1 bay leaf
1 teaspoon dried thyme leaves
3 1/2 cups vegetable broth (two 14-1/2 oz. cans) or 3 1/2 cups chicken broth (two 14-1/2 oz. cans)
2 cups tomato juice

Steps:

  • In 5-quart saucepan stir together all the ingredients; heat to boiling.
  • Reduce heat; cover.
  • Simmer 30 minutes or until vegetables are tender; discard bay leaf.

Nutrition Facts : Calories 231.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 14.1, Sodium 1111.7, Carbohydrate 45.5, Fiber 5.3, Sugar 11.9, Protein 8.7

EASY KLUSKI NOODLES (POLISH-STYLE PASTA)



Easy Kluski Noodles (Polish-Style Pasta) image

Learn how to make fresh Polish-style egg noodles from scratch! This 4-ingredient homemade Kluski noodles recipe is super easy to make, and it yields rich and chewy noodles you'll love!

Provided by DWELL by Michelle

Categories     Appetizer     Main Course

Time 1h5m

Number Of Ingredients 5

200 grams all-purpose flour
1 egg
2 egg yolks
½ tsp salt
3½ tsp butter

Steps:

  • Into a food processor, add all the ingredients and pulse until the dough reaches a crumbly texture (about 10 seconds).
  • Remove the dough and transfer it to the lightly-floured cutting board or clean countertop.
  • Form the dough into a ball, the knead for about 2 minutes until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
  • Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
  • Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
  • To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!
  • In a large bowl, add flour and salt. Whisk until well-combined.
  • Using a spatula, make a "well" in the center of the flour/salt mixture. Add in the egg, egg yolks, and butter into the center. Mix together with a fork until a crumbly dough forms.
  • Remove the dough from the bowl and transfer it to the lightly-floured cutting board or clean countertop. Form the dough into a ball, the knead until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
  • Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
  • Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
  • To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!

Nutrition Facts : Calories 219 kcal, ServingSize 1 serving

KLUSKI NOODLES RECIPE



Kluski Noodles Recipe image

Provided by Mimimidge

Number Of Ingredients 3

1 lb. Kluski noodles
1 can chicken broth
1 stick of butter

Steps:

  • Boil chicken broth and butter, put in noodles. Cook until tender, drain any liquid.

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