Chicken and Dumplings

This was a recipe given to me by classmate Shari McCloud Wiley. It was her Grandma Bonnie's recipe.
In the past I have attempted to make chicken and dumplings, but they did not meet our expectations. However, when Shari shared this recipe with me...it worked. My husband and boys love chicken and dumplings. When I make this for my hungry boys, I double the recipe and then they have some for lunch the next day too.

Granny's Chicken and Dumplings

Bring 3 cans of chicken broth to a boil.

While broth is boiling mix together:

1 egg

1 tsp salt

1 tsp baking soda

1/2 tsp pepper

2 TBSP milk

Add 2 Cups flour and 1 cup of boiling broth and stir until mixed.

Turn dough out onto a floured board and knead it until it forms a ball.

(sometimes my dough doesn't need kneading and will ball up in the bowl as I'm stirring)

Roll it thin with a rolling pin and cut into thin strips.

(I cut this with my pizza cutter)

Drop strips of dough into a kettle of boiling broth.

Add about 8 oz. of cooked chicken

(I eyeball this- I try to keep bags of chopped up chicken in the freezer ready for recipes like this)

Cook for about 10-15 minutes until dumplings are cooked.

(Granny always boiled and shredded her chicken but Shari uses canned white meat chicken and it tastes the same---I use cooked chicken like Granny, because I'm too cheap to buy canned chicken. :-)

Mix 1 TBSP flour and a few drops of milk to make a paste.

Stir paste into dumplings to thicken.

(Sometimes, I don't do the last step....it just depends on if I've used a lot of chicken or if I have lowered the initial amount of broth)