1 whole chicken
10 c. water
2 carrots
2 celery stalks
5 parsley sprigs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
bouillon

SPOON OFF DUMPLINGS:

2 c. flour
2 eggs
Water
5 qt. boiling water

Simmer until chicken is ready to come off bone. Remove and let cool. To broth add 2 stalks celery, 2 carrots, cut up or whole and fresh parsley, salt, pepper and paprika, bouillon if you wish. Simmer about 1 hour. When chicken is cool remove from bone. Add to stock and simmer.

While simmering mix flour, eggs and water to make paste like dough. Pour onto plate. Have 5 quarts water boiling. Take a teaspoon and dip in boiling water to heat and then use this spoon to push about 1/2 teaspoon dough into water. Dip spoon again and repeat until dough is finished. They will float to top when done. Drain and rinse. Add to broth and serve.