(Paul
Szalinski)
2 quarts chicken broth
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 teaspoons Lawry's Seasoned Salt
1 uncooked chicken breast, cubed
pepper, to taste, if desired (optional)
Dumplings:
1 cup flour
1 large egg
1/6 cup water
1/6 cup milk
1/2 teaspoon salt
Place chicken stock in a large cooking pot. Add onions, carrots,
celery, and seasoning salt. Bring to a boil and then simmer for 30
minutes or until vegetables are cooked through. Add chicken pieces and
cook an additional 10 minutes or until meat is cooked through. Meanwhile
prepare dumplings. Dumplings: In a medium-size bowl, use a fork to
combine flour, egg, water, milk, and salt. Bring water to a boil and
drop teaspoonfuls of batter into water. Dumplings are ready when they
float to the top. Drain dumplings and serve on top of hot
soup.