Dumpling and Chicken and Rice Soup

This was put into our Family Cookbook by my cousin quite a few years ago and it's been a family favorite ever since. You really can't get any easier than this and our family loves dumplings.

2 carrots, finely cut

4 cups water

2 stalks celery, finely cut

2 cans chicken and rice soup

3 chicken bouillon cubes

1 1/2 cups flour

4 tablespoons butter or margarine

4 eggs

1 teaspoon salt

Bring water, carrots and celery to boil.  Simmer covered until tender, about 5 minutes.  Add soup and bouillon.  Mix flour with butter or margarine until crumbly and add eggs and salt.  Mix well.  Drop by teaspoonfuls into soup.  Simmer 7 to 8 more minutes, uncovered.  Makes 40 teaspoon sized dumplings.  NOTE: Dumplings may be made separately in salted water.  Drain and add to hot soup.  This makes a clearer soup.