Cook 1 fryer in 1 1/2 quarts of water until tender enough to peel off bones. Cool; remove skin. Chop meat into chunks. Set aside.

DUMPLINGS:

1 1/4 c. broth (from chick)
1/3 c. cooking oil
3 1/2 c. flour
1/4 tsp. baking powder
1 tsp. salt

Mix like pie crust and roll very thin. Cut in strips, 1 x 1 1/2 inch. Set aside for 1 hour before adding to broth. Bring remaining broth to a boil. Add 1/2 stick butter, one can cream of chicken soup, 1/2 teaspoon black pepper, and the chicken meat. Drop in dumplings a few at a time. Cook 10 minutes. Add 1/2 cup canned milk. If too thick, add water.