Ingredients
Soup:
- 2 - 3 Tablespoons Cooking Oil
- 1 small onion, diced
- 2 Carrots, Diced
- 1/2 Stalk Celery, Diced
- Meat from 1 Chicken, cooked and shredded
- 4 - 6 Cups Chicken Broth
- 1 Tablespoon Parsley
- 2 Bay Leaves
- Salt and Pepper
Dumplings:
- 1 C. Milk
- 1/2 C. Butter
- 1/2 Tsp. Salt
- 1/2 Tsp. Nutmeg
- 1 C. All Purpose Flour
- 3 Eggs
Directions
Soup:
In a small amount of cooking oil, sweat the onion, carrots and celery. Add chicken, broth, parsley, bay leaves, salt and pepper. Simmer about 30 min.
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 the eggs, 1 at a time, forming a sticky dough.
Add spoon sized balls of dumpling dough and simmer until dumplings rise.
