- 12 oz Marzetti Frozen Pasta® Southern Style Flat Dumplings
- 3 lbs Chicken pieces
- 7 cups Water
- 1/2 tsp Dried leaf thyme
- 1/2 tsp Dried leaf basil
- 1 Bay leaf
- 1/2 cup Green onion, sliced
- 1/2 cup Celery, chopped
- 1/2 cup Carrot, sliced
- 1 tsp Chicken bouillon granules
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 tbsp Snipped fresh cilantro
In a large saucepan or Dutch oven, combine chicken pieces, water, celery leaves, thyme, basil, and bay leaf. Bring to boil; cover and reduce heat. Cook 45 minutes. Remove chicken pieces from pan to cutting board.
When cool enough to handle, remove skin and bones; cut chicken into ½” pieces; set aside. Remove celery leaves from soup and discard. Skim fat from soup. Bring soup to boil.
Add Marzetti Frozen Pasta® Southern Style Flat Dumplings, green onion, carrot, celery, chicken bouillon, salt, and pepper.
Return chicken to soup. Return to boil; cook 20 to 25 minutes or until noodles are tender. Stir in cilantro.