January 19, 2017


Have I ever told you how much I love soup?  Earlier this week, I had leftover roasted chicken in the refrigerator, carrots and celery in the vegetable bin, a partial package of Mary B's Dumpings in the freezer, and a partial bag of Kluski Noodles in the pantry.

There wasn't a lot of chicken left, but there was enough for Chicken Noodle Soup.

It was absolutely delicious (if I may say so myself).

I oftentimes make my chicken soup or chicken and dumplings with bone-in chicken breasts; seldom do I use the whole chicken, and the whole chicken does make a huge difference in flavor.

When I roasted the chicken for Sunday dinner, I covered the entire chicken with Extra Virgin Olive Oil, salt, pepper, and Herbes de Provence.  

I cut up onion and carrots on the bottom of the roasting pan and set the chicken on top of the vegetables.  I roasted the chicken until it registered a wee bit over 165 degrees F with a meat thermometer.  


Chicken Noodle Soup
Left over whole roasted chicken
Petite carrots
Celery (I used the heart of the celery stalk)
Mary B's Dumplings (approximately 1/4 of a package)
Kluski Noodles (approximately 1/3 of a package)
Salt and Pepper to taste

1.  Place chicken in a dutch oven or stockpot.
2.  Cover with water.
3.  Bring chicken to a  boil, turn down heat, and let simmer for a time until broth is a lovely yellow color.  (I honestly didn't time how long I simmered this chicken.  It doesn't have to be particularly long because the chicken is already cooked).
4.  Chop up celery and carrots.
5.  Remove chicken from pot.  Strain the broth.  (I just used a slotted spoon to take out all the "stuff" that I don't want in my soup.)
6.  Bring broth back to a boil and add carrots and celery.  Add dumplings and Kluski Noodles and cook according to package directions.  
6.  While noodles are boiling, remove what chicken is left from the bone and add to pot.
7.  Salt and pepper to taste.

This is a perfect soup for a cold, wintry day.  

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