4-6 large fatty chicken breasts

5 quarts water

1 stick (1/2 cup) butter

1 regular size can chicken broth

Bring water to boil in a large pan.

Add breasts and bring back to a rolling boil.

Reduce heat to simmer, cover and cook for 20 minutes, or till juices run clear from thickest part of breasts.

Cool, remove skin and bones, and cut (or tear) into nice size chunks. Put breasts in refrigerator, covered, till ready to add to recipe.

Strain broth into a large container, add chicken broth and butter. Stir till butter is melted. Return to large pot, and keep warm.

1 regular size can chicken broth

1 large egg

3-4 cups salted flour

Pour broth into a large mixing bowl.

Add egg and beat with a fork. SLOWLY mix flour into broth mixture. Dough will be very sticky.

Turn 1/2 onto well floured surface. Turn again and roll out VERY thin. Cut into 2-inch diagonal strips with a pizza cutter.

Then cut strips into 3-inch squares.

Bring reserved liquid to a full rolling boil.

Slightly stretch one dumpling at a time and add to boiling liquid till all dumplings are in pot.

Roll out remaining dough, repeating process. When all dumplings have been added to the broth, reduce heat to simmer, and add chunks of chicken.

Cover and simmer 10-15 minutes, till dumplings are fork tender and chicken is warmed through.