1 clove garlic, mashed
1/2 cup thinly sliced carrots
1 stalk celery, thinly sliced
1 onion, finely chopped
3 tablespoons butter

1 tablespoon dried parsley flakes
1 tablespoon dried chives

3 cans (10-1/2 ounces each) chicken broth
1 cup diced chicken
1/2 cup fine noodles

salt and pepper to taste

In a skilled, sauté the garlic, carrots, celery and onion in the butter until the vegetables are soft. Place mixture in a large sauce pan and add the remaining ingredients. Simmer the soup until the noodles are tender, about 15 minutes. Serve with hot biscuits and honey. Serves 6.

Note--If you happen to have the time, it would be so nice to make some old-
fashioned dumplings to serve in the soup. Especially good would be Old
Fashioned Chive Dumplings.

Old Fashioned Chive Dumplings

2 cups prepared biscuit mix
2 teaspoons dried parsley
1 tablespoon dried chives
1 egg, beaten
1/2 cup milk

In a bowl, combine the biscuit mix, parsley and chives. Add the beaten egg and milk and stir with a fork until the mixture is barely blended. Bring the soup to a rolling boil and drop the batter by the tablespoonful into the soup. Keep the soup boiling gently. Cook uncovered for 10 minutes. Then cover and cook an additional 10 minutes. Makes 12 dumplings. (I would recommend that you make the soup in a large Dutch oven, so that the dumplings do not crowd.)

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