1 sm. onion, chopped
2 carrots, chopped
2 stalks celery and leaves, chopped (heart of celery is best)
1 c. leftover chicken (meat from necks is good)
2 qt. water
Chicken base to taste
Lawry's Seasoned Salt to taste
Dumplings (recipe below)

Put vegetables, chicken and water into kettle. Bring to boil. Add chicken base and Lawry's Seasoned Salt. Cook until vegetables are done. Add dumplings and cook a few minutes longer. Makes 8 to 10 servings.

DUMPLINGS FOR SOUP:

2 to 3 eggs, beaten
1/2 tsp. salt
1/4 tsp. baking powder
Flour

Mix enough flour for slightly stiff consistency into eggs, salt and baking powder. Drop by 1/2 teaspoon into soup.