Chicken Noodle (or Dumpling!) Soup
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
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.
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.
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.
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.