Tag Archives: kluski

Chicken Soup with Kluski

12 Apr

Chicken soup mise en place.

The weather is crazy. One day it is spring, the next it is summer, then we are bounced back into the winter. So with the fluctuating temperatures Mr. Big got sick. He has the flu or something. He is all meepy and needs attention. The best way for me to address his needs is by cooking him dinner.  I decided to prepare chicken noodle soup.  That warms anyone’s soul. I make mine a little bit different; I use the culinary skills my babcia gave me.

Chicken soup is chicken soup, but what makes it Polish to me is the use of parsley root and my noodle of choice; kluski. We grew up with rosół and variations of it. Rosół is Polish chicken broth soup.  Delicious!  It is easy to make like any chicken soup.  The difficult part for my family was making the kluski.  I spent a lot of time with my babcia cooking.  I know her secret to making these little white pillows that are boiled in the chicken broth.  If there is no time to make them the default kluski are just plain noodles either precooked or cooked in the soup.

Kluski or kluska (singular) is a polish term for a non-filled dumpling or noodle.  They can take on many shapes, textures, and flavors and can be made in different ways.  Some kluski are made of wheat flour, mashed potatoes, potato flour, water, eggs, milk, or cream.  There are many variations based on the region of Poland you are in.  Kluski are all around awesome!  The ones my babcia used for the rosół is a simple recipe consisting of flour, cream, salt, and egg yolks.  All mixed by sight and consistency of the batter.

Making this soup is just plain easy, gather cut, dump in pot, cover with water, wait, make kluski, and then enjoy.  Easy.

Finished soup. Wish you could see the kluski.

Rosół AKA Chicken Soup

  • 1 whole chicken, broken down and back split
  • 2 medium onions, medium dice
  • 4 celery stalks, medium dice
  • 5 carrots, peeled, medium dice
  • 3 parsley roots, peeled, medium dice
  • 5 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • Salt to taste
  1. Have everything cut and ready to go.  Be sure your chicken is butchered, you can remove the skin if you wish, but i like the fat it adds to the soup.  Also use the chicken carcass in the soup; because it adds flavor and texture to the broth.
  2. Place all the ingredients in a medium-sized stockpot and then cover with cold water.  Place on the range under medium high heat and then cover with a lid.
  3. Cook the soup for 30-40 minutes.  
  4. Remove the chicken bones when you are ready to make the kluski.

These kluski appear larger then they really are, but they are delicious.

Quick Kluski

  • 1 cup of all purpose flour
  • 2 eggs
  • 1/2 heavy cream
  • Pinch salt
  1. In a small bowl combine the flour, salt, eggs, and cream.
  2. Mix with a fork until not lumpy.
  3. If the batter appears to thin then add more flour, if it is too thick add more cream.
  4. The batter should be able to hold its shape on a spoon.
  5. With a dining room tablespoon, scoop out teaspoon size quenelles and dip immediacy into the simmering soup.  The kluska should fall right off the spoon and cook in the broth.  Repeat until all the batter is used.