1 cut-up chicken, with bones and skin
1 c. flour (plain)
1/2 tsp. salt
2 tbsp. vegetable oil
Salt and pepper to taste
1 1/2 tsp. baking powder
1/2 c. milk
Extra milk and flour for thickening and for rolling dough

Boil chicken pieces in large kettle for 20 minutes. Remove chicken and rinse under cold water. Set aside. Keep the broth on the stove. Sift together flour, salt, baking powder. Add milk and vegetable oil to make a soft dough. Mix thoroughly, but do not overmix.

Turn out floured surface. Knead for 2 minutes. With a rolling pin, roll to a thickness of about 1/4 inch. Cut into strips 4 inches long by 1 1/2 inches wide. Bring chicken broth back to a full rolling boil and add pepper and salt (to taste). Drop in, one by one, the dough strips. When all dough is in the pan, turn heat slightly down and pull the chicken meat off the bones. Break up meat into strips and set aside.

Mix extra milk and flour together to form a thick liquid, making SURE there are as few lumps as possible. This may take a little effort on your part to remain "lumpless". Return dumplings to a boil and SLOWLY SLOWLY SLOWLY WHILE STIRRING CONSTANTLY add the flour/milk thickener to the dumplings. Add this mixture a little at a time until you reach the desired thickness. When desired thickness has been reached, add the chicken meat. Simmer on medium to medium-high heat for 10 minutes. Remove from heat and serve. This recipe usually serves about 4 people, depending on individual appetites.