A flavorful broth filled with vegetables and last-minute dumplings

4 cups chicken broth
1/2 cup diced carrots
1/2 cup diced onions
2 cloves garlic, minced
1/2 cup peas
Dash celery seed
1/8 teaspoon poultry seasoning
1/2 teaspoon parsley
1/8 teaspoon paprika
3 eggs
about 1/3 cup flour
salt, to taste

1. Heat chicken broth, carrots, onions, and garlic until boiling; reduce heat, cover, and simmer until carrots are tender, about 15-20 minutes. Add peas and boil about 5 minutes longer.

2. In small bowl, beat eggs. Add enough flour to form a paste that is fairly thick but will still run. Drop paste from spoonfulls into the boiling soup. Stir gently, cover, and simmer for 15 minutes.

3. Add remaining seasonings to soup, making sure to salt to taste. (Salt needed depends a lot on how salty your chicken broth was when you started!)

This is a quick and easy "last-minute" chicken soup. It's very tasty; you won't even miss the meat part ;) It's also colorful and nutritious. I created this recipe when I was short on time and didn't have any meat thawed to use. We both really liked it! My rating: 10/10