4 chicken breasts, cooked and shredded (save water to cook dumplings in)
3 cups self rising flour
1/2 stick butter
1 can cream of chicken soup
add enough milk until dough is stiff
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.