Had some canned Chicken Noodle Soup tonight and wished I was home and making some good soup. Here is how I make it. 1 whole chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 stalk celery 1 small onion salt pepper eggs flour Add 4 quarts water to large pot, add chicken whole. Take 2 cups flour and add eggs until the flour is doughy. On cutting board, roll flour into a 1/8 inch thickness, and put strips of dough. (these can be made as big as you like, but beware the will double in size). (if you want dumplings, just roll the dough to about quarter size). After chicken has cooked, debone, and add chicken, 1/2 cup chopped celery and onion, salt an pepper to taste. Add mushroom and chicken soup (do not add anymore water). Let this cook for about 20 minutes longer, and add noodles. The noodles need to be check for doneness, depending on the size to the noodle, same if you are making dumplings.