Cook cut up chicken pieces in water until tender (about 45 minutes). Use seasoning to taste. Remove chicken and bone.

DUMPLINGS:

1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 egg
1/2 tsp. baking soda
1/4 c. buttermilk
2 tbsp. shortening

Sift flour and dry ingredients together. Cut in shortening. Add beaten egg and buttermilk to flour mixture. Knead dough thoroughly and roll to thin dough on floured bread board. Let stand 2-3 hours.

When ready to cook, heat broth to boiling temperature. Cut dough in 1 inch by 3 inch strips and drop into gently boiling broth. From time to time push dumplings down in liquid. Cover pot and boil gently for 20 minutes. Add 1/2 cup sweet milk and boned chicken.