1 chicken
2 qt. water or enough to cover
Chicken
1 tbsp. salt
1/2 tsp. black pepper
1 chopped small onion
1/4 c. chopped celery

Cook chicken with above ingredients until tender. Cool and remove chicken from bones. Cut chicken into desired size pieces. Set aside.

DUMPLINGS:

3 c. all purpose flour
1 1/2 tsp. baking powder
1 beaten egg
2 tsp. salt
Broth to make stiff dough

Mix dry ingredients. Mix egg with 1 cup broth and add to dry ingredients. Use as much broth as needed for dough. Knead on floured board. Roll very thin. Cut into 1 inch squares. Cook 20 minutes in boiling broth or until tender. Add chicken and serve. Serves 6-8.

NOTE: If broth is too thin after cooking dumplings, make a thickening with flour and water and add to broth and cook until it is the desired consistency.