This recipe is another one of my mom's specialties.
Dump the chicken broth into the pot. Then fill the empty can about half full with water and add it to the pot to make more broth and get all the broth out of the can. Then add the can of chicken, including the broth, breaking up the pieces of chicken. Sprinkle in a few pinches of parsley flakes think (mainly to give it a little color) and then add salt and pepper to taste. Bring it to a boil and then add the noodles. (If after adding the noodles I don’t think I have enough broth I add a little more water.) I turn down the heat to medium or medium low and cover it and let it cook a little bit to make sure the noodles are cooked and stir several times. while it’s cooking I make the dumplings.
Mix the flour, baking powder and salt together in a bowl. Combine milk and salad oil; add all at once to dry ingredients, stirring just till moistened. (It’s usually pretty stiff).
Stir the noodles and broth good and then drop the dumplings on top (about tablespoon size, depending on how big you want them or how many you want) and turn it down to simmer and cover it back up. It doesn’t take too long for them to cook (about 10 minutes) – I usually test them with a fork. If you pull on the top of one they should be done if they’re dry in the middle.