Instructions: Saute onions, celery and potatoes in oil. Add water and chicken base.

Meanwhile, take chilled dough and roll 2 Tablespoons at a time into pencil sized ropes. Cut into 1/2 inch chunks and drop into the boiling soup. Stir. When the dough is all in the soup cover the pot and let it simmer for about 20 minutes. Add the milk (even the evaporated if desired) and season to taste. Heat through then serve.

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