4 chicken breasts, with skins
1 large onion, chopped
1 cup celery with leaves, chopped
1 cup of baby carrots, fresh from the garden
4 heaping tablespoons of chicken bouillon paste
1 bay leaf
4 peppercorns
1 bag Kluski noodles (or 4 cups homemade noodles)
Parsley
Directions :
Place the chicken in a kettle, and cover with water. As soon as the water boils, turn the heat down, and add all of the remaining ingredients, except the noodles and chives. Simmer for one to two hours. Remove the chicken from the pot. Discard the skin, and dice the chicken breasts into bite-size pieces.
Cook the Kluski noodles separately, adding one tablespoon of vegetable oil to the pot to keep the noodles from sticking together. Since Kluski noodles take longer to cook than regular pasta, make sure you follow the directions on the package, and stir often.
When the noodles are done, drain and rinse them with cold water. If needed, separate them with your fingers. Cover the cold noodles and set them aside. Place noodles in each bowl, and pour the hot broth over the top. Sprinkle with parsley.
