Serves 6-8
INGREDIENTS AND DIRECTIONS:
In a large kettle, bring a good amount of water to a full boil and then lower the temperature to a 'slower boil' to cook a whole chicken with celery and onion for an hour (the chicken cooks faster if you cut it up before cooking). Remove chicken and cut up while removing bones and skin-- save the broth and skim extra fat from top. I sometimes strain the broth, but try to save some of the celery and onions pieces. (When in a hurry, you can use a rotisserie chicken, and canned chicken broth.)
To the saved broth, add the boned/skinned chicken and 2 boxes (packs) of Mrs. Grass' Chicken Noodle Soup-- the kind with the dissolvable 'golden egg' and flavor packet in it. To make a larger quantity of soup, you can also add the very 'skinny' kind of egg noodles that are especially for soup. Simmer until the added noodles are tender. Then,....
Add dumplings which are made by combining the following ingredients and adding to the slow boiling soup by 1/2 teaspoonsful at a time: 4 eggs (slightly beaten), a pinch of salt, and just enough flour to make a stiff dough. Leave over heat until the dumplings are cooked through and float (test to make sure).
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