Chicken Noodle (or Dumpling!) Soup

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1 medium yellow onion, chopped

2 stalks celery, finely diced

2 tablespoons minced garlic

4 tablespoons butter

2 tablespoons flour

1/2 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 quarts chicken stock or prepared chicken broth

1 tablespoon chicken base

12 ounces frozen egg noodles (I substituted frozen dumplings and trimmed them to size)

3-4 chicken breasts

Olive oil for brushing

1 bag frozen English peas and carrots

1 can cream of chicken soup, plus one cup of water

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Brush chicken with olive oil and lightly sprinkle with salt and pepper. Bake on a baking pan in a 350-degree F oven for 30 minutes, turning once.

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While chicken is baking, melt butter in a skillet over medium heat. Sauté onion, celery and garlic in butter until become translucent- about 10 minutes. Add the flour and cook, stirring, for a couple of minutes. Add the onion powder, salt and pepper, and stir to coat the vegetables with the seasonings.

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Remove chicken from oven and add it to a large stockpot along with chicken stock or broth; bring to a simmer. Once it is simmering whisk in the chicken base. Add the frozen egg noodles, frozen peas and carrots and soup, with an added cup of water. Cook over medium- low heat for 20 to 25 minutes until the noodles are cooked through.

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Turn the heat to low and remove chicken with tongs. Shred into pieces and add back to soup mixture. Stir and cook for an additional five minutes.

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