Bar-B Travel Plaza Chicken Dumpling Soup

This recipe comes from Jeanie Gibertson, the restaurant manager, at the request of the of the Journal Sentinel Milwaukee. Posted for safe keeping. I would leave the food coloring out. Prep and cook time are guesstimates as they are not listed.

• Ready In: 1 hr 15 mins
• Serves: 7
• Yields: 1 gallon

Ingredients

• 2  quarts water
• 1⁄4 cup  chicken base
• 1⁄4 cup onion, chopped
• 1⁄2 cup celery, chopped
• 3⁄4 cup carrot, chopped
• 3⁄4 lb boneless skinless chicken breast, cooked, diced
• 1  tablespoon  yellow food coloring

• DUMPLINGS

• 6  eggs, beaten
• 4 -5  cups flour
• 1  teaspoon salt

Directions

1. Using a 2 gallon soup pot, combine water and chicken base. Heat to mix.
2. Add onion, celery, carrots and chicken.
3. Add food coloring, if using, and bring to a boil.
4. Continue to boil while you make dumplings.
5. To make dumplings, gradually add flour and salt to beaten eggs, mixing with a wooden spoon.
6. Continue to add flour until firm yet sticky dough is formed.
7. When vegetables are tender, transfer dumling dough to a plate.
8. With a plate near the boiling broth, cut off bits of dough the size of small eggs with a large serving spoon; drop into broth.
9. Cook until dumplings float to the top.