Dumpling Soup

Soup
-Water...about 1/2 of a large pot. Boil a few breasts of chicken-however much you want.
-Add one bullion cube (chicken flavor) per cup of water used.
-When the chicken's done, take it out and cut it up into small pieces.
-Then add to the pot of water:
-a couple cans of cream of chicken soup (or 1 large can)
-minced onions (just eye-ball it)
-shredded carrots (the more the better! I usually do about 4-6 large carrots)
-frozen peas (again, be generous)... you want enough to have a bunch of peas w/ each scoop of soup!
-Bring to a boil and drop in dumplings!

Dumplings
3 1/2 Cups flour (Half white and half wheat tastes the best!)
1 tsp salt
5 med. or lg. eggs
2 Tbsp oil (olive oil or vegetable is fine)
-Just combine all ingredients and mix together. Knead it for a couple minutes (it's a pretty stiff dough but really forgiving). If you need to get it more pliable or if it's dry, then add a tiny bit of water at a time till its a good consistency.

*** Once the soup is ready for the dumplings, just take your dough and pinch off little pieces (about 1 inch in diameter) and throw them into the pot of boiling soup as you go. Pinch and throw, pinch and throw. By the time you get done with the dough, the dumplings will have mostly all risen to the top of the soup. I let it boil a few more minutes before serving. Don't roll them into a ball or anything else. They cook the best when you just pinch it off, squeeze, and throw! (I added a step...) It's great with fresh ground pepper to taste and some good bread on the side!

*Submitted by Ela Wunderli