1 (10 oz.) can chicken noodle soup
1 can water (use empty soup can)
1 can milk (same)

Start the soup/water/milk heating in a pot, bring to a simmer.

While this is heating prepare the dumplings.

DUMPLINGS:

1 cup all-purpose flour
1 large egg
1/4 to 1/2 tsp. salt
1/2 to 3/4 cup milk (adjust to make a soft dough)

Combine the dumpling ingredients. Dough consistency should be about like drop biscuit dough. A little thicker (dryer) you get roll noodles.

When soup mixture is simmering, drop dumplings in the pot. About a teaspoon at a time. When all the dumplings are floating, they are done, but I give them another 5 minutes just to be sure.

I usually figure 1 cup of dough per person for dumplings. If it gets too thick, add a little more water to the pot and bring it back to a boil then simmer.

NOTES:

If we are having more than 3 people I use the large (23 oz.) family size can of soup, but reduce the milk amount in the pot to 1/2 a can. This makes more like a cream of chicken and dumplings.

When you've done this for awhile, expand the recipe and cook extra chicken and add it to the pot. If you do, remember to increase your water so your dumplings have room to float.

Submitted by: Columbine Darling