Ingredients:

2 tablespoons butter

1 stalk celery,chopped

2 carrots, peeled and chopped

1/2 medium onion chopped

2 tablespoons flour

2 quarts chicken stock

1 skinless, boneless chicken breast, chopped

1 package Chateau Potato Dumplings,slightly thawed

fresh parsley

fresh dill (optional)

Directions:

Melt butter in a soup kettle and add the vegetables Cook them on medium heat for 5 minutes.

Add flour and stir for 3 minutes.

Add chicken stock, stirring constantly, until batch is smooth.

Bring soup to boil on high heat, then add chicken meat.

Cut or pinch the potato dumplings into eighths and drop into boiling soup.

Reduce heat, cover and boil gently for 20 minutes.

Adjust seasoning to taste, and garnish with parsley and dill.