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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a recipe of my husband's grandmother that is so easy to make, and tastes great on a cold day. Ingredients:
1/4 cup chicken soup base |
5 cups water |
6 potatoes, peeled and diced |
2 carrots, diced |
2 stalks celery, diced |
1 (12 fluid ounce) can evaporated milk |
1 egg, beaten |
1 cup all-purpose flour |
1/2 cup milk |
Directions:
1. Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
2. In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
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