Chicken and Dumplings

Ingredients Rotisserie chicken (shredded) 1 can chicken broth 1 cup sliced celery, carrots, onion For dumplins 1 lg egg 1 ½ tablespoon water 2 teaspoon salt 1 cup flour 1 ¼ teaspoon baking powder Directions Cook chicken carcus for ½ hour in boiling water, remove bone, add 1 can chicken broth, boil. Add sautéed veggies, boil 15 minutes, add shredded chicken. To make dumplings. Beat 1 egg, add 1 ½ tablespoon water, 2 teaspoon salt, mix with fork. Add 1 cup flour, 1 ¼ teaspoon baking powder, form into a ball. Tear off pieces, add to boiling soup. When they’re done, they’ll float, takes about 5 minutes.