1 chicken, cooked, deboned
2 c. all-purpose flour
1/2 tsp. baking powder
4 tbsp. shortening
2 eggs, beaten
Salt to taste
1/2 c. water
1 can cream of chicken soup

Mix flour, salt and baking powder. Cut in shortening until mixture looks like coarse meal. Add eggs and water; mix well. Divide into small potions. Roll very thin on floured surface. Do not dust flour off.

Cut into desired shapes and drop into seasoned boiled broth (if fryer has been used, add some butter). Stir gently as dropped (works better if dropped one at a time).

When dumplings are tender, gently fold in chicken and soup. Dumplings may be frozen and cooked later. Serves 12.