Step 1

Heat the stock, carrots, celery, and onion to a simmer. Cook until the vegetables are tender.

Step 2

Toss in the chicken and while the soup is coming back to a simmer, mix up your dumplings.

Step 3

In a large bowl mix your eggs, milk, and salt together.

Step 4

Mix in your flour one cup at a time for the first two cups.

Step 5

Slowly add in small amounts of the last cup of flour until the consistency of the batter allows it to plop off of a spoon instead of pouring or running off.

Step 6

Mix until there are no big lumps, and then stop. Don't overmix!

Step 7

Bring the stock of the soup up to a simmer and start dropping the dumplings into it with a spoon.

Step 8

After all the dumplings are in the stock, cover the pot and turn the heat up to medium-high.

Step 9

Bring to a boil for five minutes, and the dumplings will be cooked.