1 chicken, cut in pieces
2 cans cream of chicken soup
1 onion, chopped
1 tbsp. Worcestershire sauce

FOR DUMPLINGS:

2 c. self-rising flour
1 c. milk
2 tbsp. cooking oil

Boil the chicken in a large pot of water with onion and Worcestershire sauce. When chicken is tender, remove it from the pot and add the 2 cans of chicken soup to the chicken broth. While chicken is cooling, mix together flour, milk, and cooking oil. Roll this flour mixture out until thin on a floured surface and then cut with a knife into squares. Debone the chicken and add it to the broth mixture. When the mixture comes to a boil, add dumplings and allow the dumplings to cook until thickened. Eat alone or over rice.