Chicken Noodle Soup

By mamacook1

Easily changed to chicken and dumpling soup. Leave out noodles. Instead, use Bisquick as directed on box for biscuits, add chopped flat leaf parsley to mix. Drop by spoonfuls into soup and cook covered for 8-10 minutes. Add 1 pkg frozen green peas and 4 slices bacon, cooked, for topping.

Ingredients

• 6 carrots, peeled
• 4 ribs celery
• 3 medium onions
• 3 1/2 # chicken, whit meat cut into bite size pieces
• 3 qt low sodium chicken broth
• 5 black peppercorns
• 1 clove garlic, crushed
• 10 sprigs flat leaf parsley, chopped
• 2 sprigs thyme
• 1 bay leaf
• 2 tbs butter
• 4 leeks, trimmed and chopped
• 1 tsp salt
• 1 tsp fresh ground pepper
• 3 c medium egg noodles

Details

Servings 12

Preparation

Step 1

Chop 2 carrots, 2 celery and 1 onion.Combine with chicken, broth, peppercorns, garlic,2 sprigs parsley,thyme, bay leaf and enough water to cover.
Bring to a boil, reduce heat and simmer about 1 1/4 hours. Transfer chicken to a large bowl. Strain broth to remove vegetables.
To make soup, chop remaining vegetables. Melt butter, add vegetables and cook until transparent - about 7-10 minutes. Add chicken, broth, salt, pepper. Simmer about 1 hour. Stir in noodles and remaining parsley or dumplings, and peas. Cook 8-10 minutes. Serve hot topped with bacon