1 lg. can chicken and broth
1 soup can water
1 c. milk
1 can cream of chicken soup
1/2 stick butter

Take chicken off bone; drain broth; add to soup, water, butter, and milk. Salt and pepper to taste. Bring to boil. Add dumplings a few at a time. Do not stir.

DUMPLINGS:

3 c. flour
6 tbsp. shortening
1 tsp. salt

Mix well with fork. Then add 2 eggs and about a cup of water. Mix until dough is stiff. Roll out and let set for about 20 minutes to toughen. Then cut in small pieces, drop in boiling broth. Simmer slowly about 20 minutes.