1 hen
1/2 c. flour
2 cans Ballard Biscuits
1/2 c. milk
Cornstarch to thicken
2-3 bouillon cubes (chicken) or
1 can cream of chicken soup
Salt and pepper to taste

Boil hen 2 hours and let cool. Debone chicken and put meat back into broth. Add either bouillon or cream of chicken soup and bring to boil again. Flour counter top to prepare to roll canned biscuits. Roll them out one at a time and cut into 4 pieces (once all dumplings are rolled and cut, the broth should be boiling).

Drop dumplings one at a time into boiling broth. Once all dumplings have been put into pot, cook for an additional 15 minutes. Add 1/2 cup milk to whiten the broth. Thicken to your taste desire by using cornstarch and the boxes directions. Season to taste.