Boil onion and chicken until chicken is done. Remove chicken, let cool, then put chicken pieces back into broth. Add celery and carrots and bouillon cubes.
Dumplings: Mix flour, eggs, shortening, salt and sugar. Bring to a bread dough consistency. (Add more flour if necessary.)
Take part of dough and roll into log about 1/2 inch round and 6 inches long. Dip scissors into flour and cut dumplings into 1 inch pieces. Drop dumplings into boiling soup. Cover and cook about 10 to 15 minutes. Season to taste. Serves 6.
(Forest)
