chicken and dumplings (slickers)

1 whole chicken

1 can cream of chicken soup

2 c. all purpose flour

2 eggs

3-1/2 cups of water

Boil 1 whole chicken till meat ready to fall off bones. Remove from broth and debone. Set meat to the side. Keep broth in pan to use in next steps.

Add 1 can of cream of chicken soup to broth and set to low boil.

Make dumplings (2 cups of flour to 2 cups eggs, and 3-1/2 cups of water). Mix till sticky, put out newspaper or parchment. Flour surface and rolling pin. Take a small ball of dough, flour and roll out. Cut into 5" x 1" strips. Fold in half, crimp edges lightly with fingertips to allow air pockets within. Add dumplings to broth as they are made. Cook roughly 5-10 minutes after re-adding chicken meat (deboned, no skin or fat).

Add salt and pepper to taste and serve.