1 (2 1/2 to 3 lb.) chicken
1 med. onion, chopped
3 qt. water
1 1/2 tsp. salt
1 tsp. pepper
1/2 c. butter
1 c. milk
2 c. self-rising flour
1 egg
2/3 c. buttermilk

Combine chicken, onion, water, salt, and pepper. Bring to a boil. Cover and simmer 1 hour or until done. Remove chicken from broth. Cool and cut into bite-size pieces. Return chicken to broth. Stir in butter, milk and bring to a boil.

To make dumplings. Combine flour, egg, and buttermilk, stir well. Turn dough out on a lightly floured surface. Knead lightly, 5 or 6 times. Roll dough to 1/8 inch thickness. Cut into 1x6 inch strips. Break strips into small pieces and drop into boiling broth. Cover and cook 8-10 minutes.