1 stewing chicken
1 c. chopped celery
1 c. chopped onion
1 c. chopped carrots
1 tbsp. chicken bouillon, 1 cube
1 c. flour
1 egg
Milk as needed
3/4 tsp. baking powder

Cook chicken in water until well done. Remove chicken, cool and cut. Add cut up chicken.

Add vegetables and bouillon to water and simmer until almost done. Add cut up chicken.

Mix flour, egg, baking powder and milk, adding milk a little at a time until mixture is firm enough to roll out. Roll until fairly thin (about 1/8 inch thick). It helps to put dusting of flour under and on top of dough. Cut into 1 inch squares, put into boiling chicken broth and cook for 15 minutes, covered.

NOTE: If after eating all the chicken and dumplings there is still broth and vegetables remaining, add some rice for a delicious soup.