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Ingredients

  • 1/4 cup chicken soup base
  • 5 cups water
  • 6 potatoes, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 (12 fluid ounce) can evaporated milk
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/2 cup milk

Directions

Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.

In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.