1 lg. chicken, cut up
2 tsp. salt
1/2 tsp. pepper
2 c. self-rising flour
2 c. plain flour
2 eggs

In large pot cook chicken with salt and pepper until tender. Remove chicken from pot. Beat 2 eggs with salt and pepper, add about 1 cup cooled broth from chicken. Mix in enough flour to make stiff dough. Roll out on floured surface real thin, cut in 1 inch squares and drop into boiling broth, simmer 20 to 30 minutes. Take chicken from bones and tear into bite-size pieces and put in with the dumplings. Season to taste.