1 lg. fryer chicken (3-3 1/2 lb.)
2 stalks celery, cut in 1/3
2 carrots, cut in 1/3
1 sm. onion, leave whole

DUMPLINGS:

1 c. broth
3/4 stick butter
2 c. flour
1 tsp. salt

Put chicken into large pot with vegetables, salt and pepper. Cover with water (more may be needed). Cook until chicken is done. Remove and discard vegetables (use in tomorrows meatloaf, etc.) Remove chicken and debone.

Mix together dumpling ingredients. Roll out on heavily floured counter top (flour helps thicken broth). Cut dumplings into 1 x 4 inch slices about 1/4 inch thick. Have broth simmering but NOT boiling. Add 4 or 5 dumplings, push down with wooden spoon. Repeat until all dumplings are used. If contents become too thick and dry, add boiling water (one cup at a time) until all dough is used. When dumplings are done, add some milk and chicken, fold in. Add more salt and pepper if needed. Lazy? Slice flour tortillas to make delicious dumplings.