1 chicken
2 qts. water
1 bay leaf
3 c. chopped celery
1 c. chopped onion
1 c. water
1 stick butter
1 c. flour
1 tsp. salt (optional)
4 eggs

Boil chicken in water to cover. Simmer with bay leaf. When chicken falls from bone, remove bones. Add chopped vegetables (celery, onion and others of your choice.)

Dumplings: In a saucepan bring 1 cup water and butter to a rolling boil. Add flour and salt, stir quickly and remove from heat. Beat in the eggs one at a time. Drop dumpling batter by almond-sized spoonsful to briskly boiling soup. Cover. Simmer 1 or 2 minutes. Serve.