Chicken & Dumplings

1 whole chicken
water to cover
salt & pepper to taste
1/2 can evaporated milk

Dumplings:
2.5 cups flour
1/2 tsp salt
1 lg egg
1 tsp baking powder
enough milk to make dumplings rolling consistency (about 1/2 cup)
1 tbsp cornstarch if desired

Cook chicken, water ans salt and pepper until tender. Take chicken out broth and debone. Add meat back to broth.

Mix flour, salt, baking powder, egg and enough milk to make dough the right consistency for rolling. Sprinkle flour on board. Roll dough rather thin (1/4"). Cut in short strips and add to boiling broth. Stir lightly with a fork. Cook 20 minutes, stirring very little. Add 1/2 can of evaporated milk and cook 10 minutes more. To make thicker add 1 tbsp cornstarch mixed in several tbsp of water to soup and cook a few minutes longer.

Number of Servings: 6

Recipe submitted by SparkPeople user SHANIHIB.