1 litre chicken stock
approx 500g chicken meat (use left overs from your roast, making the stock or raw pieces of your choosing)
2 carrots finely sliced in batons
salt and pepper
1/2 portion of kluski dough
- Put the stock in a saucepan and heat over a gentle flame. If you're using raw chicken add it now and poach until cooked through then shred or slice in to small pieces and return to the stock.
- Add the carrot and and kluski into the stock and heat for a further 5 minutes until all the little noodles have risen to the surface.
- Check the seasoning and adjust to your taste, add the dill and a good squeeze of lemon juice then serve.