Easy Creamy Chicken Dumpling Soup

• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 cup carrot, diced
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 2 cups chicken broth or 2 cups stock
• 1/3 cup corn
• 1/3 cup peas
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning
• 3 large chicken breasts
• Dumplings
• 1 cup flour
• 1 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon parsley

1. Simmer the carrots, onion and celery in the chicken broth until soft.
2. Add the corn, peas, salt, pepper, poultry seasoning and chicken.
3. Add the cream soups and mix well over medium heat until incorporated.
4. Simmer for 30 minutes.
5. For the dumplings, mix the egg, milk, and melted butter.
6. Add to the flour and add salt, pepper and parsley.
7. It will make a thick sticky batter.
8. Drop by spoonfuls into the simmering soup.
9. Cover and simmer for 15 minutes,
10. Do not allow soup to boil.
11. Serve in large bowls.

cream of mushroom soup, cream of chicken soup, carrot, onion, celery, chicken broth, corn, peas, salt, pepper, poultry seasoning, chicken breasts, dumplings, flour, egg, milk, butter, salt, pepper, parsley

Taken from www.food.com/recipe/easy-creamy-chicken-dumpling-soup-242157 (may not work)