DUMPLINGS:

2 eggs, well beaten
1/2 tsp. salt
1/2 c. flour
1 tbsp. water

Gather together leftover bits of chicken. Cook one chopped onion, celery, parsley, bay leaf, all to suit your taste. Cook chicken until tender. Take out parts and strain. Be sure the soup is boiling. Combine the above ingredients until there are no lumps. Thin with the 1 tablespoon of water. Drop teaspoonfuls of the mixture into the boiling soup and continue to boil until done.