Chicken Noodle & Dumpling Soup - cooking recipe

Ingredients

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

Preparation

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.