In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pantry Restaurant at The Lion House