1 chicken (3 1/2 lbs.)
Water to cover (about 15 cups)
1 sm. onion, cut fine
2 med. carrots, grated
1 c. celery, chopped fine
2 tbsp. chicken base
10 eggs
Flour

Cook chicken. Debone and put in soup after dumplings are boiling. To make dumpling, beat 10 eggs for 5 minutes. Add enough flour to make a very stiff batter. When stock is boiling, cut dumplings off side of bowl with back of spoon into very small pieces. Boil 10 minutes with cover on.