I’ve kind of made this recipe up over the years, but the Kluski noodles (if you can find them) make the soup. Katie at Kitchen Stewardship has a great tutorial on making your own chicken stock. It’s fabulous and I use it all the time–go check her out! This would work great with leftover turkey, too!
Ingredients:
- 2-3 c. leftover chicken
- up to 6 c. chicken stock, amount varies on strength of stock.
- 1-2 tsp. Better Than Boullion, chicken flavor
- 1 large onion, chopped fine
- 3 stalks celery, sliced
- 2 carrots, sliced
- 2 bay leaves
- 1 tsp. parsley
- 1/2 tsp. thyme, sage, or basil
- 2 tsp. basil
- 2 tsp. oregano
Directions:
In a large pot (~6 qt), place chicken, celery, carrots, onions, parsley, thyme, bay leaves, chicken stock and Better Than Boullion. Bring to boiling and reduce heat. Simmer for 2 hours.
Add basil & oregano. Simmer for another 1/2 hour. Salt to taste.
Add 1/2 lb of cooked Kluski noodles, if desired.
