1 chicken, cut into pieces
1 onion, chopped
3 stalks celery, sliced
6 carrots, sliced
5 med. potatoes, cut in chunks
Salt & pepper to taste

Boil chicken pieces in 3 quarts water until tender (about 45 minutes). Remove chicken and set aside. Strain stock and skin excess fat. Add vegetables to stock and simmer until tender. Add boned chicken and boil 5 minutes. Add dumplings.

DANISH DUMPLINGS:

1/4 c. cooking oil
1/2 c. flour
1/3 c. milk
1/2 tsp. salt

Mix oil and flour. Stir until smooth and foamy. Add milk and salt, stirring until it forms a ball. Cool and add 3 large or 4 small eggs, one at a time. Beat until smooth after each. Add to hot soup, 1/2 tablespoon at a time. Do Not Boil Or They Will Go To Pieces. Cover soup and leave until dumplings are firm (about 15 minutes).