Chicken Noodle & Dumpling Soup

Total Time: 1 hr 29 mins Preparation Time: 10 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 4
• 4 chicken legs
• 4 chicken wings (remove wing tips)
• 1 (15 ounce) can chicken broth
• 1 small parsnip, peeled and thinly sliced
• 2 small carrots, peeled and thinly sliced
• 1 celery rib, thinly sliced
• 1/2 small onion, peeled and diced
• 1/2 cup frozen peas
• 1 teaspoon red pepper flakes
• salt and pepper, to taste
• parsley flakes, for garnish
• 2 cups bisquick
• 2/3 cup 10% cream
• 2 cups egg noodles

Recipe

• 1 in a large soup pot, put chicken pieces, broth, parsnips, carrots, celery, onions and salt and pepper. add water to cover chicken, if necessary.
• 2 bring to a boil, then reduce heat and simmer for 1 hour. add frozen peas.
• 3 mix bisquick and cream together. drop by spoonfuls onto boiling soup. reduce heat, cook for 10 minutes, uncovered. cover and cook 10 minutes more or until dumplings are done.
• 4 meanwhile, cook 2 cups egg noodles in boiling, salted water 8-10 minutes or to desired doneness. drain.
• 5 remove dumplings to a plate with a slotted spoon. in each soup bowl, place some of the noodles. top with 2 pieces of the chicken and some of the soup. add 2 dumplings to each bowl and garnish with parsley, if desired.