1 fryer
1 can cream of chicken soup

DUMPLINGS:

1 1/2 c. flour
1/3 c. shortening
1/2 c. milk
1/2 tsp. salt
1 egg

Boil the fryer until tender, remove from bone and return to broth. Add cream of chicken soup to broth.

Make dumplings by cutting shortening into flour and salt like pastry. Add milk and egg beaten together. Mix well and turn out on floured board. Roll 1/4 inch thick and cut into oblong pieces. Drop into boiling broth and cook until tender, approximately 1 hour and 20 minutes. 8 servings.