2 c. cooked chicken
2 1/2 qts. chicken broth
3 c. self rising flour
1 1/2 c. water
2 cans cream of chicken soup
2 cans water

Set aside chicken and broth. Mix flour and water to make dough. Let set a few minutes to rise. Then roll as thin as possible (this is the secret). Cut into strips about 4 inches long and 1 1/2 inches wide. Bring chicken broth to a boil. Add pieces of chicken. Then drop dumplings slowly into the boiling mixture (do not stir because this will make dumplings lump together). After the dumplings have boiled 3 minutes, pour hot soup and water mixture over the dumplings. Simmer until done but not tough. Stir gently when serving.