3 c. flour
1 c. or better of broth (if not rich enough, add 1/2 to 1 stick butter)
1 tsp. salt
3/4 tsp. baking powder
1 egg

Let broth cool while working. Make well in center of flour. Beat the egg into the broth. Slowly pour cooled broth into the well until all flour is blended. Roll out dumplings to desired thickness, cut and drop into the broth and chicken, boiling. Cook until tender (approximately 20 minutes).