Chicken Dumpling Soup

Soup:
2 TBSP EVOO (Extra Virgin Olive Oil)
2 Large onion (diced)
2 Cups carrots (diced or chopped)
2 Stalks celery (diced or chopped)
8 Chicken thighs (cooked, skinned, boned and chopped)
1 12 oz Bag frozen cut green beans
Celery salt - to taste
Garlic powder - to taste
2 Bay Leaves
Salt and pepper - to taste

Dumplings:
1 Cup skim milk
1/2 Cup butter
1/2 tsp salt
1/2 tsp nutmeg
1 Cup flour
3 eggs

In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, celery salt, garlic powder and bay leaves. Simmer until vegetables are tender (about 30 minutes on med low)

Make dumplings:
Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate eggs one at a time to form a sticky dough (work quickly with the eggs so they don't scramble)

Season the soup to taste with salt and pepper, drop dumpling dough by teaspoon and simmer until the dumplings rise

Serving Size: Makes approximately 12 large servigs