Crack eggs into large bowl and whisk in milk. Add a pinch of salt and pepper. Add flour. Mix. The shanoonalls should be a very thick and sticky dough. If you dip out a spoonful it will not come off it will stick right to the spoon. If it is runny add flour if too dry add a little more milk. Set aside.

Take your soup pot and place on the stove. Add the box of broth, Drain corn and bean juice into broth. (Just the juice) Peel carrots and rinse then cut them and add to the broth. Peeling the potatoes is optional i dont.. Cut up and add to broth. If you would like you can also cut an onion into large pieces and add. Add enough water to cover the veggies. Bring to a boil until potatoes and carrots are tender. About fifteen to twenty mins.

Using a slotted spoon remove every thing but the juice from the pan and set aside. You should still have plenty of juice left if not add some water until you have at least two Inches in the pan. Make sure the broth is boiling and start dropping in teaspoons of the shanoonall dough into it...use your finger to scrap the dough off the teaspoon and into the pot . if you put a little butter or oil on the sppon and your finger it goes faster. With big slotted spoon stir after about every ten shanoonals or so. After the last shanoonall goes in wait a min ...stir.

Cook shanoonals for about two minutes then add chicken, beans, corn, potatoes and carrots. Stir. Serve with a little butter and some seasoning salt and maybe a little garlic powder and pepper. You can add the spices to the broth before if you want but since ppl like different spices i usually let them do their own.