Ingredients:
8 cups chicken broth
3 1/2 pounds chicken breast
1 small bay leaf
salt, pepper

DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

Preparation:

SOUP: Cook all ingredients in a large pot. When chicken is tender and well done, remove from pot and set aside to cool. Shred chicken in bite-size pieces and add back to broth together with seasonings. Remove bay leaf. Turn onto simmer while you prepare dumplings.

DUMPLINGS: Combine all ingredients. Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin to 1/8-inch thickness . Cut into 1 inch strips and let it dry for a few minutes. Cook for 10 minutes or until the dumplings are cooked. Do not overcook!

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