1 1/2 c. all purpose flour
2 tsp. baking powder (no salt as broth will be salty with bouillon cube)
1/2 c. chicken broth or milk
2 tbsp. vegetable oil
2 qts. chicken broth
2 c. (or more) cooked chicken, deboned

If you wish to use self rising flour, omit the baking powder.

Combine flour, baking powder (if used). Add 1/2 cup broth (or milk) and oil. Stir until dry ingredients are well moistened. Turn dough onto a floured surface and form into 2 or 3 separate balls. (It is easier to roll small amounts of dough than one large ball.) Roll dough to 1/16" thickness. Cut into 2"x3" pieces. (A pizza cutter does this beautifully.) Drop dumplings one at a time into boiling broth, stirring to separate pieces. Reduce heat and cook 15 minutes or until tender.

Chicken Broth: Boil 1 1/2 or 2 pounds of chicken in 2 1/4 quarts water. Add 1 medium chopped onion, 1 teaspoon parsley, 1/4 teaspoon black pepper and 5 chicken bouillon cubes. Cook until meat is well done, about 45 to 50 minutes. Remove chicken from broth. Let cool and remove from bones. Cut into small pieces. Add the chicken to the dumplings when heat has been reduced.