Dumplings and Chicken Rice Soup-Kathy

2 carrots, cut fine

4 cups water

2 sticks celery, cut fine

Bring to boil in 3 quart kettle, covered. Simmer until tender, about 5 minutes more. Reserve liquid and add:

2 (10oz) cans chicken rice soup

2 chicken bouillon cubes

Bring to boil, drop dumplings into soup by small teaspoons. Reduce to simmer and cook 7 to 8 minutes, uncovered.

DUMPLINGS:

1 1/2 cups flour

4 tablespoons oleo

4 medium eggs

1 teaspoon salt

Cut oleo into flour llike cornmeal. Add other ingredients. Stir until blended. Makes about 40 teaspoon size dumplings. Dumplings may be made separately in salt water. Drain and add to hot soup. Makes a clearer soup.