Submitted by Donna Young of IN

2 cups all purpose flour
1 cup room temp. butter
1 tsp. cream of tartar
1 tsp. of salt
1/2 cup of milk
1 whole chicken
2 cans of chicken broth

Place chicken in deep pan cover with water and add chicken broth, cook until done. Let cool and remove chicken from broth, set aside. Return broth to stove on simmer adding more water and broth to make sure pan is 1/2 full.  In medium bowl combine first four ingredients.  Add milk slowly stir and mix well.  Flour work surface heavily.  Place dough on flour and do not knead. Sprinkle top of dough with flour.  Roll out and cut to desired thickness.  Return broth to a rapid boil and place dumplings into broth one at a time, stirring often. After all dumplings are in, turn stove back down to simmer and add de-boned chicken.