Bring 11 Cups of water to a boil. (8 Cups if you are making Chicken Noodle Soup)
Add 11 tsp. chicken bullion to make a nice broth.
Reserve three cups of broth for the dumplings.
Add to the 8 Cups of soup broth:
Cubed chicken - from leftover chicken frier.
1/2 C. Onion
1/2 C. Celery
1 1/2 C. Frozen Mixed Veggies
Bring to a simmer.
3 egg -
3 cup broth -
2 3/4 cup flour
Put the 3 cups of broth into a saucepan and bring to a boil. Mix in the flour. Cook and stir until it forms a ball in the pan. Mix in the 3 eggs until smooth (don't worry it will mix eventually).
Bring the chicken soup to a simmer. Use a teaspoon to get little lumps of the finished dough mixture and drop them into simmering soup. After dropping each dollop of the dough into the soup, dip the teaspoon into the soup and the next dollop will not stick. * If the dough is just right, they will swell up and sort of float to the top. Cover and simmer for about 15 minutes.
If you want home made noodle taste without making your own, these noodles are great.