Chop the onion, garlic, celery and carrots and combine in a large stock pot with a small drizzle of olive oil.
Soften the veggies a bit, this speeds up the overall cook time. I sometimes put the lid on so it steams the veggies more instead of 'frying' them.
3 Add the chicken and the broth/stock and bring to a rolling boil
4 In the meantime, crack 4 eggs into a mixing bowl and scramble with a fork. Add 1 - 1 1/2 tsp. Lawry's Seasoning Salt and the flour (1/2 cup at a time) mixing gently with a fork.
If you would like a bit firmer dumplings add more flour. If you would like light and fluffy dumplings add about a tablespoon of water.
5 Add dumpling mixture with a spoon or drizzle with a fork into the boiling soup.
6 Cover and cook for 15-20 minutes at medium.
7 Salt and pepper to taste. Sprinkle in a handful of fresh parsley or about a tablespoon of dried if you don't have any fresh.
