Chicken & Dumplings

16 cups chicken broth

1 chicken, deboned and chopped

2 eggs, whipped

2 cans evaporated milk

2 sticks butter

1 1/2 cups broth

2 1/2 cups all purpose flour

Submitted by Vestal Goodman

Place 16 cups broth and evaporated milk in a large dutch oven. Add butter, whipped eggs, and chopped chicken. In a separate mixing bowl, mix the 1 1/2 cups broth, and all purpose flour, mix well. This should be stiff; if not, add more flour. Separate into three equal portions. On well floured wax paper, place one third of the dough and sprinkle well with flour. Roll dough out with a rolling pin, and cut into one inch slices. Pinch or cut into two pieces and drop a few at a time into boiling broth. Continue this process until you have used all of your dough. DO NOT STIR or the dumplings will break apart. Gently push the dumplings under the broth as they cook. Let simmer on low heat for 10 - 20 minutes. Add black pepper and salt to taste.