1 (4 lb.) fryer
6 c. water
1 tbsp. salt
1 can cream of chicken soup
1 can cream of celery soup
1 tsp. pepper
1 tsp. sage

DUMPLINGS:

1 1/2 c. flour
1 tbsp. Crisco oil
1 egg
5 tbsp. ice water

Mix dumpling ingredients a few hours before using. Cook chicken until tender. Remove from pot and let cool; take meat off bones. Add soups and seasoning to the broth. While broth mixture is cooking, roll out dumplings very thin and cut into small pieces. Drop into boiling broth a few at a time. Let simmer with lid on for 25 minutes. Add chicken to dumplings. Let set for 15 minutes before serving.