2 cups white flour 3 medium chicken breasts 3 10.75 oz cans Chicken Broth 4 large eggs
Defrost chicken breast until fully thawed. Place chicken in skillet and cook through. Set aside. Mix eggs and flour together to make firm dough. Let rest. Put chicken broth in large pot and set to boil. Roll out dough on floured area until 1/2 inch thick. Slice into even shaped pieces. One by one, drop the dumplings into boiling broth until all are in pot. Turn heat to medium low and allow to simmer until dumplings are floating. Shred chicken into small, bite-size pieces and add to pot. Reduce heat to low and allow to simmer for five minutes. Turn off heat and allow to set for another five. Sauce will thicken upon standing. Makes eight one cup servings.