Chicken Broth, 2 can (10.75 oz) Onions, raw, 1 slice, large (1/4" thick) Baby Carrots, raw, 6 medium Chicken Breast, no skin, 1 breast, bone and skin removed *Milk, 2%, 1 cup *Flour, white, 0.25 cup *Flour, white, 1 cup Salt, 1 tsp Water, tap, 1 cup (8 fl oz) Egg, fresh, 1 medium Garlic powder, 1 tsp Celery, raw, 1 stalk, medium (7-1/2" - 8" long) onion salt, 1 tsp
Cook vegetables, chicken, seasonings and broth. Add water if needed. Remove chicken and chop. Return to soup. Combine salt, 1 cup flour, water, and egg to make dumplings. Drop by spoonful into boiling broth. Combine milk and 0.25 cup flour - make sure well mixed. Pour into broth and stir until thickened. Makes 15 1 cup servings
This was a pretty good recipe, even though I had to leave out the carrots (my husband doesn't like them), and add extra flour. I had to make 6 batches to feed 4 people, although we will have leftovers for lunch the next day.