1 lg. fryer, cut up
Salt and pepper to taste
2 c. flour
1 tsp. salt
1 c. water
1 tbsp. butter (optional)

Boil chicken in large pot with salt and pepper until tender; turn to medium-low.

Combine flour and salt, mixing well. Add the water and mix well until dough forms (you may need to add a little more water). Turn out on floured board and roll out very thin. Cut in narrow strips and then cut strips so that dumplings are 2x1 inches.

Drop dumpling into boiling stew, stirring frequently. Once, all dumplings are in broth; put lid back on pot and continue cooking for about 5 minutes.