1 whole chicken
1 onion, sliced
3 carrots, sliced
1/2 raw cabbage
1 can chicken broth
6 or 7 peeled potatoes, cut
Salt & pepper to taste

DUMPLINGS:

2 1/2 to 3 1/2 c. flour
1/3 c. water
2 eggs
1 egg yolk
1 tsp. salad oil
1 tsp. salt

Roast chicken and onion until done. Cool. Debone. Save juice by straining and transfer meat and juice into Dutch oven. Boil separately, carrots and potatoes. Add vegetables and their water to chicken in Dutch oven. Boil slowly, adding cabbage; cover until cabbage has cooked. Add chicken broth at any time. Salt and pepper to taste.

DUMPLINGS: In a medium bowl, beat eggs, water, oil and salt. Gradually add flour until beaters are hard to beat. Drop by spoonful into boiling soup, covered, for 15 minutes.