1 chicken
2 eggs
1 stick butter
1 chicken bouillon cube
Celery, optional
2 c. flour
1/2 tsp. salt
3-4 c. milk
1 onion, optional

Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, eggs, salt and enough broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.

Drop in boiling broth. Put butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.