Old-fashioned chicken and dumplings
Boil chicken about 45 minutes.
Remove chicken from pot, cool, and debone.
Mix flour In about a half a cup of hot water.
If needed, add a little extra flour so that dough won't stick to hands.
Roll out 1/3 of dough until thin, and cut in small pieces to drop into boiling broth.
Mix in cornstarch, milk, soup, and deboned chicken - stir well.
Add the pepper and salt.
Cook until it steams, turn off the burner, and let it set for about 30 minutes