1 (3 lb.) chicken (or about that)
2 cans cream of chicken soup
3 chicken bouillon cubes
Salt & pepper to taste
3 c. sifted flour
3 tsp. baking powder
1 tsp. salt
Extra flour
Water
1/2 stick butter

Wash and cut up chicken. Place in large pan, cover with water; add 1 teaspoon salt and pepper. Bring to boil, cover and simmer until tender, about 45 minutes. (You may use pressure cooker if you like.) When chicken is tender, remove chicken from broth to large pan to cool.

To the broth add the bouillon cubes and the cream of chicken soup, let heat through, stirring along to dissolve cubes and soup. Add butter. You will need 6- 8 quart pan for dumplings. Pour broth in this and add water enough to make about 4 quarts.

While this is heating, in bowl, sift flour with salt and baking powder. Add water enough to make very stiff dough. Mix well. Turn out onto well floured board and knead several times until stiff and easy to handle. Divide into 3 parts, lay 2 parts aside. Roll 3rd part out to thickness of pie crust. Dough will be rubbery, so you will have to use flour to keep from sticking and keep rolling until you achieve this thickness.

With knife or spatula, holding dough with one hand, cut dough into 1 1/2 to 2 inch strips. When broth comes to boil, drop strips into it, one at a time, using a large spoon to push first ones aside to drop next ones in. Do this with all 3 parts of the dough. Bring broth back to boil, reduce heat and simmer until dumplings loose their white color and look somewhat transparent. You will have to watch closely, this will boil over easily. Also you will have to stir carefully often, they will stick to bottom of pan and scorch.

You may have to add more water as they simmer, keep them nice and soupy. Add more salt and pepper if needed. If you wish, you can pick the chicken off the bone and place back in the dumplings. I do this for large dinners. At home I usually leave the chicken on the bone and serve it hot in a little added water. This will serve several people.