2 c. self-rising flour
3 tbsp. butter
1 egg
3/4 c. milk
Broth from chicken, 1 1/2 to 2 cans broth, or 3 chicken bouillon cubes, boiled

Beat together the egg and milk. Chop butter into flour, then add egg and milk mixture (this is a bit sticky). Put on floured table and work more flour into dumplings so you can roll out real thin. Roll and cut all dumplings before dropping.

Drop all at one time, stirring as you drop. Let come to a boil for a few minutes, then turn to simmer. Put lid on pot and don't remove lid for 20 to 30 minutes; continue to cook until finished. Don't peek, they will fall. Makes serving for family of four.