1 chicken, cooked and boned
1 can cream of chicken soup
2 c. plain flour
1 tsp. salt
2 eggs, slightly beaten
1/2 c. water

Cook chicken in water on stove top, de-bone and set aside meat. Add cream of chicken soup to broth.

Sift together flour and salt. Mix with eggs and water to make a dough. Roll out real thin, cut dumplings in strips and drop in boiling broth. Cook uncovered for about 15 minutes, return chicken meat to pot with dumplings.