Boil one chicken or chicken pieces in chicken broth. Remove chicken and let cool. Remove chicken skins and discard; return chicken meat to broth.

DUMPLINGS:

3 egg yolks
1 whole egg
3 tbsp. cold water
1 tsp. salt
2 c. flour

Add dumpling mixture to boiling broth by teaspoonfuls. Cook thoroughly. Serve. I remember my grandmother making these quite often when we would visit. Enjoy!