Use hens or fryers as desired. For quicker serving use fryers.

2 fryers (chicken)
6 eggs
3 onions
butter (optional)
3 c. flour (plain)
1 stalk celery
2 bell peppers
Salt and pepper to taste
Thyme, poultry seasonings, sage (optional)

Saute in small amount butter, celery, bell peppers and onions in that order. Season cut up chicken, place in pot and cover with water. Chicken may be prebaked until browned or raw to start. I like it both ways, depends upon timing and appetite.

Mix flour, salt, pepper, add eggs. Mix with a fork until ball forms. Place on well floured cutting board/cloth. Roll out until thin with rolling pin. Cut in long strips, then cut crosswise in small strips as you desired.

Add sauteed vegetables to boiling chicken parts. Stir well, add cut dumplings a few at a time to rapidly boiling mixture. (Do not shake off flour from dumplings as this acts as the thickening agent.) Stir lightly. Cook on medium heat, stir from bottom lightly, frequently.