2 1/2 c. flour
2 eggs, beaten
1 tsp. baking powder
1 tsp. salt
1 chicken, cooked and boned (save broth)
2 tsp. chicken bouillon
2 qt. chicken broth
1/2 c. (or more) milk

Mix flour, baking powder, salt and beaten eggs with enough milk to make stiff dough. Roll out a little thicker than a pie crust. Cut into squares. Let stand a little while to puff. Mix broth and bouillon. Bring to boil. Gently drop squares into boiling broth. Cook with lid on 10 minutes, or until done. Can serve chicken on side, or mix with dumplings and serve hot.