CHICKEN OR TURKEY NOODLE SOUP

By 1Jana

Ingredients

• Left over chicken or turkey meat and bones
• 1 lg onion
• 2 carrots, peeled and sliced
• 2 stalks of celery, sliced
• 1 bay leaf
• 1 t pepper
• 1 t thyme
• 1/4 t nutmeg
• 3 chicken bouillon cubes
• 1/4 c chopped parsley
• 1 t salt
• 2 c noodles or dumplings
• DUMPLINGS
• 2 c bisquick
• 1/3 c milk

Preparation

Step 1

Place cold chicken and bones in large dutch oven or saucepan with 12 cups of COLD water. Bring to a rolling boil. Reduce heat and simmer for 30 min. Skim scum from the surface. Remove bones and return meat to the pan. Add all other ing. except for the noodles. Simmer for 30 min to an hour or til veggis are tender. Refrigerate. Skim fat which has congealed on the surface. Bring to a boil and add noodles. Cook for 10 min or til noodles are tender. Serve hot.


DUMPLINGS

Mis together ing til dough forms. Drop by spoonfuls into boiling soup. Cook uncovered for 10 min. Cover and cook 10 more minutes.