Herbed Chicken Broth with Homemade Kluski

Kluski are Pennsylvania Dutch egg noodles. They are a really hearty addition for any soup but I especially like them in just a simple chicken broth. I've jazzed this broth up a bit with lots of herbs. I use dried herbs rather than fresh because I think that they give off more flavor in the broth. They also seem to last a little longer. You can keep simmering on the stove all day so it's always ready as people come and go. Just add egg noodles 10 minutes before you want to serve.

Of course the star of this dish is the egg noodles. They are great fun to make with kids. They just love to mix the dough up with their little hands. It can be a little messy, but sometimes a little messy can be great fun. Next time your little ones are bored or can't go out to play, try making these little noodles. Not only will you be making something great to eat, you'll also be making great memories.

Kluski in Herbed Chicken Stock

1/2 cup yellow onion, diced
3 stalks celery, diced
3 large carrots, peeled and diced
6 whole cloves garlic, peeled
2 tablespoons dried italian seasoning
32 ounces chicken stock
2 1/4 c. sifted flour
1/2 tsp. salt

2 eggs, lightly beaten

2-3 tbsp. Water

Heat a large stock pot to medium. Add the onion, celery and carrots. Saute 3- 4 minutes or until onions are translucent. Add the garlic cloves, herbs and chicken stock. Bring to a boil, reduce heat to simmer and simmer on low until ready to add noodles.

In a large bowl combine flour and salt. Make a well in the flour and add eggs and 1 tablespoon water. Begin working the flour into the eggs, adding a little water to make elastic dough. Add more flour if necessary. Continue mixing until a soft dough forms. Divide in two, roll out very thin on floured board, and sprinkle with a little flour to help dry. Let stand a few minutes; then roll up as for jelly roll and cut into strips.

Bring the herbed chicken stock back to a boil. Add the kluski and cook in boiling herbed chicken broth 8 to 10 minutes, or until tender.