1 1/2 to 2 lbs. chicken pieces

Cover chicken in stew pot with water and 1 teaspoon salt. Cook chicken until tender. Remove from the broth and when cool take off the bone. Discard the skin and put the deboned chicken pieces back into the broth. Add more water if needed. Bring broth to a boil again. Drop the dumplings into the boiling chicken broth. Cook until tender, about 15 to 20 minutes.

DUMPLINGS:

5 c. self rising flour
4 eggs
3/4 c. cold water

Mix 4 cups of flour, eggs and water. Mix well. Knead dough on table or bread board with 1 cup of flour until no longer sticky. Roll out dough very thin. Let pastry lay out on the table for 1/2 hour to let dry. Cut dough into 1 to 2 inch strips.