Chicken & Dumpling Soup

Soup:
10 Cups Water
10 tsps Chicken Bullion or equivalent # of cubes
4 skinless boneless chicken breasts, cooked and cubed
5 large carrots (sliced) or 1 bag baby carrots
5 stalks celery
4 medium potatoes
1 medium yellow onion
Salt & pepper to taste

Dumplings:
1 cup butter
1 cup milk
1/2 tsp milk
3 eggs, beaten

Boil water and add chicken bullion. Alternatively, you can use pre-made chicken broth. Add chicken and boil until fully cooked. Add when you add the vegetables. While chicken is cooking, slice vegetables. You can add or remove any vegetables you desire. You can also use leftover, pre-cooked chicken. Chunk chicken into bite-sized pieces. Return broth to boil and addvegetables and chicken chuncks. Boil until vegetables are tender-crips. About 15 minutes. While waiting for broth to return to a boil, make dumplings. (see below.) Once vegetables are tender-crisp, drop dumplings by spoonfuls into boiling soup. Boil for 5 minutes, reduce to simmer, cover and simmer for 25 minutes.
Dumplings: Add milk, butter and salt to large skillet. Melt butter without boiling milk. Remove from heat. Add about 1 cup flour and combine to make a thick 'paste.' If too runny, add more flour and/or return to heat to thicken. Add 3 beaten eggs and stir.

Serving Size: 10-1 cup servings