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Ingredients50 m servings 283
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.
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Per Serving: 283 calories; 5.4 48.4 10.7 40 1175 Full nutrition
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