This is a mixture of two of my favorite "Feel good" soups.

This mixes chicken and noodle soup and chicken and dumplings into one more complex dish.

For this recipe you will need:
1 box of small pasta, I used the tiny half macaroni shapes in this one.
2 boxes or four to six cups of chicken stock or broth.
either fresh dumplings or packaged frozen dumplings (This is made with packaged ones since my arm is still recovering from surgery.)
At least two stalks of celery cut up into small chunks.
A few handfuls of baby carrots cut up into rough chunks.
Seasoning to taste
About 2 to 3 cups of water to thin the broth for stewing
About a pound to two pounds of chicken. Since I prefer the flavor of dark meat I used chicken thighs I de-boned and cut into small square chunks.

The first step is to cut up the chicken into chunks and brown t in a saucepan. make sure the chicken turns completely white throughout, including the center.

Add a large stock pot to the stove and fill with the cut up vegetables, the seasoning, the stock and the chicken, bring to a boil and then reduce the heat to a simmer. Add the frozen or fresh dumplings to the soup to boil, and boil for at least 30 minutes. At this point place a pot of boiling water on and cook the pasta until it is just underdone (take off about 3 minutes from the recommended cooking time) drain the pasta and add this to the stock pot and mix everything to combine.