This a recipe that was never written down. Grandma Giesler used to make them all of the time when I was a kid and I liked to watch. She never had a recipe and she just told me how to do it. It isn't hard though -- this is what I do:

The Bird & Broth

2 small or 1 large onions chopped

3 or 4 ribs of celery cut into small pieces

1 large whole chicken

Place chicken in a large stew pot and cover with hot water. Add salt to taste.

Bring to a boil then turn heat down to a simmer. Simmer until the chicken's legs become very loose on carcass then add onion and celery. Simmer until vegetables are just barely cooked.

Remove bird to a platter to cool.

When cool enough to handle separate meat from bones. Remove gristle, skin and fat. Set meat aside to add back to the pot once the dumplings are cooked.

The Dumplings (Do this while the bird is cooking)

6 - 8 eggs broken into a large bowl. Whisk lightly

Add Salt!!!

Add enough flour to the eggs to make a sticky dough. It should be stiff enough to pick up with your hands in a ball but will be too wet to roll out. (this part is messy)

Put some flour on the table and put the sticky ball on the flour. Knead until the ball is no longer sticky. Dough should be springy like pizza dough. Be careful not to add too much flour as the dumplings will be too dry to roll out and will be tough. Add just enough to be able to handle it.

Roll out on a lightly floured surface -- the thinner the better. Dough should have a tendency to spring back when rolled out. Keep rolling pin and table well floured. Once you have the dough rolled out you might want to let it rest and dry for an hour or so. This isn't necessary but it is easier to cut if you do.

Sprinkle lightly with flour then cut into squares. The flour helps to keep the dumplings from sticking together and will add a little thickening agent to the broth.

Bring chicken and vegetable broth to a boil. Drop dumplings, one or two at a time, into the boiling broth. Turn broth to a simmer, add back chicken meat and simmer until done.

Grandma didn't put in sage but I usually add a teaspoon of rubbed sage to mine. That's not much and it does add a little something extra. Add this when the chicken goes back in.

For larger amounts start with more eggs and proceed as directed.