2 c. all-purpose flour
1/2 c. self-rising flour
1 tbsp. Crisco
4 eggs
1 c. chicken broth (from boiled chicken)
1 pkg. chicken thighs
2 cans cream of chicken soup
1 tsp. salt
1 1/2 tsp. pepper

Mix dry ingredients. Stir in Crisco; add eggs. One cup chicken broth from pot of soup. Mix until forms into soft dough. Turn dough onto floured surface. Roll out thin; cut into strips. Cut into squares; drop in pot. Add cream of chicken soup to broth. Cook 20 minutes (dumplings). Remove chicken from bone; add to pot.