1 whole chicken
4 stalks celery
1 lg. onion
5-8 carrots, sliced
2 tbsp. parsley
1 tsp. oregano
1 1/2 tsp. sage
1 garlic clove, minced
Salt and pepper to taste
1 sm. container sour cream

DUMPLINGS:

6 lg. eggs
1/3 c. milk
Flour until mixture is stiff

Boil chicken with spices and celery and onion. Debone chicken; place meat back into juice. Add carrots. Boil until tender. Just before serving add sour cream.

You can add chicken bouillon if needed for flavor.

Mix dumpling ingredients together; drop into boiling soup. Cook until tender.