Chicken And Dumplings

• 1 (3 lb.) hen
• 1 Tbsp. salt
• 1 can cream of chicken soup
• plain flour
• 2 qt. water
• 2 Tbsp. black pepper
• 1 c. milk

1. Simmer chicken with salt and pepper for 3 hours.
2. Take out 1 cup of the broth, making sure to pick up about 4 tablespoons of the hot fat on top of the water.
3. Let water cool in a large bowl; stir in plain flour with a fork until dough is very stiff.
4. Roll out thin on floured area; cut dumplings into 1 x 3-inch strips. Remove chicken from water and debone.
5. Bring water to a boil. Drop dumplings into water, separating so each will reach water. Mix soup with milk.
6. When all dumplings are in water, turn down heat to simmer and cook, covered, for 5 minutes.
7. Pour in milk and soup mixture.
8. Stir in.
9. Stir in deboned chicken.
10. Cook for 5 more minutes.

hen, salt, cream of chicken soup, flour, water, black pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400247 (may not work)