Boil a chicken until done, remove from broth. Bone, skim, and cut in pieces.

DUMPLINGS:

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. chicken broth, cooled

Stir all ingredients together for a firm. dough. Roll out thin and cut in pieces. Drop dumplings one at a time into simmering hot broth. Simmer 10 minutes. Thicken broth by mixing 1 cup milk and 3 to 4 tablespoons flour in a shaker cup, then slowly stir it into broth.

Stir in chicken and simmer 10 more minutes. Hint: bouillon cubes may be added when boiling chicken to make a richer broth.