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Categories:
chicken chicken chicken broth parsnip carrots celery onion frozen peas red pepper salt parsley Bisquick cream egg noodles
Viewed: 51 - Published at: 3 years agoIngredients
- 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
Method
- In a large soup pot, put chicken pieces, broth, parsnips, carrots, celery, onions and salt and pepper. Add water to cover chicken, if necessary.
- Bring to a boil, then reduce heat and simmer for 1 hour. Add frozen peas.
- 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.
- Meanwhile, cook 2 cups egg noodles in boiling, salted water 8-10 minutes or to desired doneness. Drain.
- 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.
