Grandpa Noodle Soup
4 cups canned low sodium chicken broth or homemade chicken stock
1 TBS Better Than Bullion Chicken Flavor if broth is weak or using canned broth (optional)
1 large carrot, sliced into round pieces (optional)
2 TBS parsley, chopped (optional)
1 to 1 1/2 cup flour (you add it until its a firm consistency; depending on size of eggs)
4 TBS evaporated milk
1/4 salt and pepper (or to taste depending on how salty broth is)
a dash of cayenne (optional)
a dash of garlic powder and seasoning salt (optional)
1. Heat broth to a boil in a large soup pot with vegetables. If using canned broth, a bit of Better than Bullion makes a huge flavor difference.
2. Meanwhile, mix all the noodle ingredients together in a medium mixing bowl. If your broth is salty, add less salt to the noodle batter than is caled for.
3. When the broth is boiling, drop the noodle batter into the broth by spoonfulls using 2 spoons. Size of the drops depends how large you want your dumpling/noodles to be.
4. Reduce heat to low and simmer. Noodles are done when they float. I let the soup simmer for a few m inutes after for the noodles to absorb the flavor.
~*~ From Grandpa Edgar; tweaked by Suzy ~*~