CHICKEN AND DUMPLINGS

Sister Tracy Boswell

White Salmon Ecclesia, Washington, U.S.A.

1 Whole Chicken or Chicken Breasts

1 Can Chicken Broth

1 Can Cream of Chicken Soup

1 Small Package Self-Rising Flour

Boil chicken. Once chicken is done, remove bones and set to the side. Save the chicken broth from boiling the chicken. Add can of Cream of Chicken Soup to pan of broth and stir.

To make dumplings - pour can of chicken broth into bowl (I like using the broth from the boiled chicken); add self-rising flour until it is the consistency of biscuits. Turn dough out onto a floured surface; roll dough to a ¼" thickness. Cut dough into ½" - 1" squares. Reheat broth to a medium boil and drop dumpling squares into broth one at a time (however, not on top of each other). Do not stir at this point. dumplings are done when they rise to the top of the broth mixture and can be stirred at this point.

Add the de-boned chicken once all dumplings have risen to the top. Add salt and pepper to taste.