1 3 pound broiler fryer chicken
3 quarts water
1 10 3/4 ounce can reduced fat cream of chicken soup, undiluted
1 1/2 cups self rising flour
1/2 teaspoon salt
1 teaspoon pepper
Combine chicken and water in a large Dutch oven or stockpot; bring to a boil over medium high heat. Cover, reduce heat, and simmer 1 1/2 hours. Remove chicken from broth, and cool to touch. Skin and bone chicken; cut meat into bite size pieces. Reserve 3/4 cup broth; stir chicken and soup into remaining broth. Bring to a boil over medium high heat. Combine flour, salt, and pepper; add reserved 3/4 cup broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead lightly 4 or 5 times. Roll dough to 1/4 inch thickness; cut into 2 inch squares. Drop dough, one square at a time, into boiling broth mixture, stirring gently after each addition. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes or to desired consistency. Serves 6.
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