2 to 3 lb. chicken (stewing hen)
2 c. self-rising flour
salt and pepper to taste
10 to 12 c. chicken broth
1/2 c. hot water
1 can cream of chicken soup
3 carrots, sliced
2 stalks celery, sliced

Boil hen, carrots, celery and broth and when done, remove meat from bones and set aside. Using can of soup, add to broth.

Take 2 cups flour and make a well in it, like making bread dough. Add 1/2 cup water (very hot tap water) and make dumplings. Divide into 3 equal parts. Roll dough out thin, keeping your board well-floured so that when you add to broth, they will not stick together. Slice 1-inch wide and 4-inches long. Add to broth and cook for 10 minutes or until done. Add chicken and serve.