Tag Archives: comfort food

Janet’s (Mum’s) Homemade Chicken Soup Recipe with Kluski Noodles

Average Temperature: 38°

Precipitation: None

Yarn Colors: Blue

It was supposed to rain today but I didn’t see any at work or at home when I got back & Ry said he didn’t see/feel any so…I’m not going to do a rain row today I guess.

Got hit with a migraine today; I thought it was weather, mum thought it was stress. Either way, my brain feels like a zombie is gnawing on it & my eye feels like it’s being carved out with a spork so…here’s the soup recipe I made for dinner tonight (Ry helped).

Janet’s Homemade Chicken Soup

5-6 Pieces of Chicken (bone in or boneless)

1 cup each chopped:




2 quarts water

1 tablespoon parsley

1 teaspoon each salt & pepper

2 chicken bullion cubes or packets

1 teaspon Poultry Seasoning (optional)


Boil chicken in 2 quarts of water

Skim off scum off top after water boils

Add vegetables, spices & bullion cubes & return to boil.

Boil until chicken is done (10-15 minutes high boil)

Removes chicken from broth, debone chicken (if boned) & shred chicken, returning meat back to broth.

Make kluski (noodles)

Big Kluski Noodles Recipe

1 cup flour

1 egg

Pinch salt

2-3 tablespoons of water


Mix together & drop by teaspoonfuls into hot soup. Boil until they float

I didn’t make ours with kluski tonight because I feel like death but included it in the recipe anyways. I usually make my soup with boneless chicken because I don’t like the extra step of de-boning, but when my mum makes it, she always makes it with the bone-in chicken.



Average Temperature: 26°

Precipitation: Snow

Yarn Colors: Royal. White & Silver

Temperature Blanket

I realized I forgot to mention last week I’m only going to take a pic of the blanket progress on Saturdays so there’s a week worth of rows. I think that if I post an updated picture everyday that, beyond getting boring fast, it wouldn’t show the project progress as well.


Didn’t really have a topic in mind tonight so I figured I’d share my mom’s mac-n-cheese-from-scratch recipe. I’m not quite sure where she got it from, except I know she was making it from before the Internet was invented  (not a cliché statement…I’ve been eating it since the late 80s) so that’s not where she got it from.

Fun fact: my mum came in first place in Upstate New York in high school at a Betty Crocker baking competition. She won a small scholarship & everything. So…she’s an amazing cook, & I use her accumulated recipes as much as possible.


  1. I’m going to write up the recipe as she has it written in my book.
  2. Anything in parentheses is an addition/recommendation I’ve made for my/my husband’s preferences.
  3. Anything under the “Optional” section of the ingredient list are other stuff I’ve added for the previously mentioned reason
  4. One of the first steps is “to make a roux” with what it should look like. I’ve  ever achieved what she has written  (smooth & bubbly) but I just mix it well then add the milk. It hasn’t impacted the taste or chemistry of the recipe for me & potentially someone with formal training actually knows what that means.

“Real” Mac-n-Cheese Recipe


  • 2 cups elbow pasta, cooked & drained (I’ve used 2 cups of penne & rigatoni as well)
  • 1/4 cup butter or margarine
  • 1 small onion chopped (I dice mine in the food processor)
  • 1/4  cup flour
  • 1 & 3/4 cup milk
  • 8 oz cubed or shredded cheese
  • Salt & pepper to taste

Optional Ingredients

  • 1/2 teaspoon Basil
  • 1 teaspoon Garlic Powder
  • 1 cup sour cream
  • 1 pound kielbasa, sliced in rounds
  1. In a medium sauce pot, cook onion in margarine over low heat
  2. Blend in flour until smooth & bubbly  (make a roux)
  3. Slowly stir in milk & cook with whisk until smooth
  4. Add cheese & whisk over medium heat until cheese is melted & sauce is smooth.
  5. Add basil, garlic powder, sour cream (all 3 optional) & salt & pepper to taste. Whisk until well mixed
  6. Preheat oven to 350°
  7. Combine pasta, cheese sauce & kielbasa  (optional) into a greased baking dish
  8. Bake at 350° uncovered for 30 minutes or until bubbly & brown

On the Topic of Cheese…

Per the recipe, I’ve been using one 8 oz bag of shredded cheddar cheese, or a bunch of leftover cheese combined to make up the required 8 oz. I made a double batch of this last night (for tonight) but didn’t have enough shredded cheese for the doubled recipe. I did, however, have an 8 ounce brick of Velveeta, which, after much prodding from the husband, finally added. I personally find the concept of Velveeta mostly gross, however it definitely did make the sauce more creamy & smooth.

For a single batch, you can definitely do 8 ounces of just Velveeta cheese if you’d rather. Or do 4 ounces of  shredded cheese & 4 ounces of Velveeta.

Additional Notes

  1. I use kielbasa as an added protein because…well I’m Polish. I’ve also used White Hots (veal hot dogs), & since the hubby stayed home from work today & we didn’t have kielbasa, he used 1 pound of ground mild Italian Sausage
  2. Most kielbasa is pre-cooked but if using a different protein, please prepare to normal food standards before mixing with the mac-n-cheese to be baked
  3. I used a baking pan for the mac-n-cheese until recently but (thanks to one of my friends gifting me one) I now use a Dutch oven (minus the lid) for baking. It seems to work better & holds the heat in longer if you’re not serving immediately

Off the Food Topic…

Lazy Man Tri Update

  • 10 out of 112 biking miles completed
  • 0 out of 26.2 running miles completed
  • 650 out of 4224 swimming yards completed
  • 1 out of 2 transition classes taken

Tomorrow I’m planning on biking for 50 minutes before work, then one of my co-workers & I are going to do some swim laps at noon. Who the hell let me sign up for this thing?

And…here’s your daily cat pick:

Talia aka Angry Floof harassing me for food