Ingredients

• 1/4 cup chicken soup base
• 5 cups water
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 (12 fluid ounce) can evaporated milk
• 1 egg, beaten
• 1 cup all-purpose flour
• 1/2 cup milk

Instructions

1. 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.
2. 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.