3 cups chicken, cooked and shredded
2 qt chicken broth
1/2 tsp baking powder
2 cups flour
1 pinch salt
2 tbsp butter
1 cup buttermilk
Shred the cooked chicken into bite-sized pieces.
Combine the flour, baking powder and salt in a medium size bowl.
Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the buttermilk with a fork until the dough forms a ball.
Heavily flour a work surface and rolling pin. Roll the dough out thin with a rolling pin. Cut the dumplings in squares about 2 inch strips. Keep the dumplings about the same size so they will all cook the same.
Bring the broth to a boil. Drop the dumplings in a small amount at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy. Add the cooked chicken to the pot and simmer for a few minutes.
Enjoy!