Stew one large fryer until tender; take off bone and put in broth. Add 1 can of cream of chicken soup (Campbell's).

DUMPLINGS:

3 c. self-rising flour
2 lg. eggs or 3 sm. eggs
1 dash salt

Mix all together and add water until blended; then pour ingredients on floured cutting board. Knead until firm, then roll and cut into large strips. Drop dumplings in chicken broth when it has reached the boiling point, stirring continually until done. Add salt and black pepper to taste.