Chicken Dumpling Soup

1 Whole Chicken
Sprinkle of sweet basil leaves
2 Bay Leaves
1 Onion, diced
6-7 Carrots, sliced
1 Coarsely chopped leek, optional
2 C Diced Celery
2 tsp Celery Salt
1-2 cans Cream of Chicken Soup
Dumplings

Wash the chicken and put in a large stock pan. Cover with water and add basil and bay leaves. Simmer on low about 2 hours until chicken is tender. Remove chicken from broth and debone and skin. Cut into chunks. Add to broth, sliced carrots, celery, onion and cook until tender. Add celery salt and cream of chicken soup to taste. Return chicken chunks to soup. Sometimes a little chicken bouillon improves taste. Make dumpling recipe.

Dumplings:
1 C Milk
1/2 tsp Salt
4 Medium Eggs or 3 Large
1/2 C Margarine
1 C Flour

Place margarine in pan and let melt. Add milk and salt. Just before mixture comes to a boil remove from heat and add flour all at once. Stir until forms a ball. Beat eggs into flour mixture, until smooth. Drop by teaspoons into hot boiling soup. Simmer for 4 minutes. Serve hot and enjoy!