1 whole skinned, cooked chicken

Let broth chill in refrigerator over night; skim off fat. 1 carrot 1 onion 2 tsp. black pepper 2 tbsp. chicken bouillon

Chop and add to broth; cook until tender. Add cut up chicken back to broth.

DUMPLINGS:

2 c. plain flour
2 tsp. salt
Milk to make stiff dough

Roll thin and cut in strips; add to boiling broth.