Chicken Dumpling Soup

• 3 chicken breasts
• 3 quarts water
• 2 cups carrots
• 12 cup onion
• 3 tablespoons better than bouillon chicken base
• 3 eggs
• 1 12 cups flour
• salt
• pepper

1. Cut chicken into small bite sized pieces.
2. Add water and chicken to soup pot.
3. Bring to a simmer.
4. While chicken is simmering, add onions.
5. I use a chopper to finely chip mine.
6. Some people like the onions thicker.
7. Add more or less onion for taste.
8. While those are still simmering, peel and cut carrots.
9. Add to simmer.
10. Add soup base, salt and pepper to the level of taste preferred.
11. Combine flour and eggs to a good noodle consistency.
12. I use 3 eggs and add flour until the consistency I want is there.
13. Spread dough out on counter with flour to about 1/4 inch thickness.
14. Use pizza cutter to cut noodles to small pieces about 1/2 inch x 1/2 inch.
15. Add those into the simmer.
16. Simmer for about an additional 30 minutes.
17. This recipe keeps well in the refrigerator and tastes better the next day in my opinion.

chicken breasts, water, carrots, onion, bouillon chicken, eggs, flour, salt, pepper

Taken from www.food.com/recipe/chicken-dumpling-soup-517508 (may not work)