1 pkg. chicken
4 stalks celery
1 carrot
1 med. onion
1 can cream of onion soup

DUMPLINGS: (Hard)
4 eggs
3/4 c. milk
1 1/2 tsp. salt
Flour (until you can't add anymore)

Chicken: I use legs and thighs when they are on sale for 39 cents a pound (about 6 legs and thighs). Chop celery, peel carrot, wash and continue peeling into pot for color. Chop onion. Boil 45 minutes until chicken is done. Remove from bone and set aside.

Beat eggs, milk salt and add flour until you can't add any more. Really a stiff dough. Bring broth to a boil. Add dumplings by teaspoonfuls. Boil 10 to 15 minutes, add chicken and cream of onion soup. Salt to taste.