1 chicken (about 3 lbs.)
1 can cream of chicken soup
1 small onion
1/4 tsp. nutmeg
1 rib celery
2 1/2 qt. water
2 tsp. salt
1/2 tsp. pepper
3 cups flour
1 tsp. salt
1 egg
1/2 cup shortening
1/4 tsp. baking powder
1 cup chicken broth

Boil chicken, onion, celery and salt in water until chicken is tender. Remove chicken to cool and debone. Strain broth. Reserve 1 cup broth for dough. Add cream of chicken soup and nutmeg to broth. Mix well. Return to heat. Dough: Cut shortening into flour and salt. Beat egg. Add cooled broth and add to flour to make a firm dough. Add more flour, if necessary. Roll dough as thin as possible. Return chicken to broth. Add pepper. Cut dough into desired square or oblong pieces. Add one at a time to broth and chicken (which has been brought to boiling point). Add more water and broth if necessary, so they will be a bit soupy. If too soupy, add a Tbsp. of flour, mixed with a little water. After adding dumplings, simmer for 20 minutes.