Stew chicken and save broth to cook dumplings in.

DUMPLINGS:

1 1/4 c. sifted flour
1/2 tsp. baking powder
1/4 c. instant non-fat dry milk
2 eggs, beaten

Sift flour, milk and baking powder together. Add beaten eggs and mix until mixture leaves sides of bowl and rounds up into a ball. Divide dough in half. Roll half of dough very thin on a well floured surface at a time. Cut into narrow strips. Have broth boiling. Stretch each dumpling slightly before dropping, one at a time into broth. Cover and cook over low heat about 45 minutes.