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Ingredients50 m servings 283 cals
Original recipe yields 8 servings
- 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.
- 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.
Per Serving: 283 calories; 5.4 g fat; 48.4 g carbohydrates; 10.7 g protein; 40 mg cholesterol; 1175 mg sodium. Full nutrition
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