Chicken and Dumpling Soup (By Loretta Barta, served at the 2009 Soup Tasting)

1 (3-pound) whole chicken
1 onion, chopped
1 stalk celery, with leaves
1 tablespoon poultry seasoning
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (10.75 oz.) can condensed cream of Chicken soup (optional)

Dumplings:

4 eggs
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
2 cups water
4 cups all-purpose flour

1. Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, basil, ½ teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat and simmer for approximately 2 hours, or until chicken is cooked.
2. Remove chicken from broth and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup and continue simmering. Set chicken aside to cool.
3. In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
4. Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover and simmer for about 15 minutes.
5. Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to broth and heat through. Now Serve.

Note: You can substitute cream of celery soup for the cream of chicken soup or thicken the broth with a little flour.