Stretch Dumplings

1 cup flour

1 tsp. salt

1/4 tsp. baking soda

1 egg

1/2 cup broth    (as you dip into the broth that you cooked your chicken in, be sure and skim some of the fat from the top, it is what makes the dumplings tender)

Sift dry ingredients together.  Add warm broth and egg, mix well. Dough will be quite sticky.

Turn out onto a well floured surface and knead to a round ball.  Roll out thin.  this can be hard to work with but keeping the dough soft is important.

Cut into long strips about 1-1/2 inches wide.

Working over the boiling broth, hold a long strip in one hand, with the other hand pull into 2-3 inch long pieces and drop into boiling broth, working rapidly.  The stretch is important to the tenderness of the dumpling.

Cover kettle and simmer about 10 minutes.

I usually cook a whole chicken with celery, seasonings, etc. as you might for any chicken soup recipe, remove the chicken from kettle, debone and shred, return chicken to kettle and then fix the noodles and bring broth back to a boil and add the noodles.