Chicken and Dumpling Soup

(Paul Szalinski)

2 quarts chicken broth
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 teaspoons Lawry's Seasoned Salt
1 uncooked chicken breast, cubed
pepper, to taste, if desired (optional)

1 cup flour
1 large egg
1/6 cup water
1/6 cup milk
1/2 teaspoon salt

Place chicken stock in a large cooking pot.  Add onions, carrots, celery, and seasoning salt.  Bring to a boil and then simmer for 30 minutes or until vegetables are cooked through.  Add chicken pieces and cook an additional 10 minutes or until meat is cooked through.  Meanwhile prepare dumplings.  Dumplings:  In a medium-size bowl, use a fork to combine flour, egg, water, milk, and salt.  Bring water to a boil and drop teaspoonfuls of batter into water.  Dumplings are ready when they float to the top.  Drain dumplings and serve on top of hot soup.