This is a perfect dish for a cold winters day. The house smells great and you can have it for multiple days or freeze it for another cold day.
1 whole chicken cut into pieces
12 whole carrots
12 celery stalks
2 large onions
1 Container of mushrooms 8 oz
1. Bunch parsley
4 whole parsnips (optional)
6 cloves minced garlic

1 can biscuits (The are high in salt so be careful

Olive oil
Salt
Pepper
1 sprig fresh thyme

Heat oven to 375

On a sheet pan place chicken
Add salt, pepper and garlic to chicken
Wash or peel carrots and celery
Add 6 celery stalks, 6 carrots, and 1
Onion cut in quarters
Coat with olive oil
Bake for 45 minutes

In a 12 quart soup pot add all contents of the sheet pan except the liquid that’s mostly fat

Cover with water

Let simmer on low for 1:30 hour

Cut remaining carrots, celery, onions into serving size pieces

Skim fat off top of stock

Strain stock in colander reserving the broth
Add mushrooms (if you don’t like them leave them out)

Pick chicken off bones into serving size pieces

Add broth back to pot

Add cut vegetables
Let simmer for 10 minutes

Increase heat to medium

Add 12 oz dumpling noodles or enough to make you happy
Add parsley 2 tablespoon chopped

Cook for 15 minutes

Add chicken meat

Salt and pepper now

Remove thyme stalk before serving

Serve as chicken noodle. Or……….

You can add enough noodle to make it like a stew consistentcy and top with with biscuits and bake for 14 minutes until biscuit tops are golden brown