1 whole frying chicken
Celery
2 cans chicken broth
Carrots
Mrs. Grass thin noodles or rice
2 c. flour
1 tsp. salt
3 eggs
1/2 c. water

Boil chicken for about 1-2 hours. Take chicken out and pull meat off bones. Put chicken back in pot, leaving the burner on. Pour in 2 cans broth. Cut up celery and carrots into small pieces. Drop in soup. Put in about half of bag of noodles or 1 cup rice.

In a separate bowl mix with spoon 2 cups flour, 1 teaspoon salt, 3 eggs and 1/2 cup water.

When soup comes to a boil again, take a teaspoon and dip teaspoons of mix into soup. When the dumplings float to the top your soup is done.