Chicken Dumpling Soup

• 3 to 4 celery stalks
• 1/2 bag baby carrots (or your favorite)
• 4 to 5 chicken breasts (or whole chicken)
• 2 chicken boulion cubes
• 1 lg. can chicken broth
• 6 eggs
• 2 cups flour
• 1 tsp. salt
• dash of pepper

1. Boil your chicken, until chicken is no longer pink, while this is cooking, cut up your veggies.
2. I usually cut up the baby carrots into coins shapes.
3. If using chicken breast, cut up into bit size pieces, if using a whole chicken, break down into eatable pieces, removing skin, bones and gross stuff (this is why I use the breast, cuts down on time).
4. Strain your cooking water, this will remove some of the fat that has fallen in, but usable still for a good portion of your broth.
5. Now, add can of broth, and bouilon cubes.
6. This makes the somewhat bland broth a little more flavorful.
7. Add your veggies and chicken, and boil until your veggies are cooked.
8. When soup is complete, you will want to make dumpling mix, which is beating eggs with fork and slowly adding your two cups of flour.
9. Add salt & pepper to taste.
10. This will be a very very thick mixture, but refrain from adding water or milk, this could ruin your dumplings.
11. While soup is BOILING, drop dumpling mix in by fork full.
12. If you hold fork in water for a few seconds, they should fall off.
13. Then when you have all of your mix in there, your soup will look to have only dumplings.
14. They should all be at the top, cover, and continue to cook an additional 15-20 minutes.
15. They should be fully cooked by then.
16. Once you refridgerate the soup, the dumpling will drop.
17. Enjoy, and you can do any variation to the recipe, but please don't mess with the dumplings!
18. !

celery stalks, baby carrots, chicken breasts, chicken boulion, chicken broth, eggs, flour, salt, pepper

Taken from www.foodgeeks.com/recipes/20229 (may not work)