1Put the chicken in a large stock pot. Cover with chicken broth; and add the cut up vegetable, bay leaves.
Bring liquid to a boil, place on a lid, and reduce the heat to simmer. Cook until chicken and vegetables are done. (about 55 minutes or so)
Make your dumplings while chicken cooks.
Stir together 1 1/2 cups of flour, salt, pepper, and baking powder. In another dish mix the egg and milk. Add the liquid to the flour and stir until a workable dough forms. (You can experiment with more or less flour or milk until you find the exact consistency you want)
3Dust your workspace with flour and roll out the dough to about 1/4 of an inch..
4Use a pizza cutter or knife to cut the dough into strips an inch wide and the length you’d like. The strips do NOT have to be perfect.
5Loosen the dumplings from work space and sprinkle with flour. (Use the flour you rolled the dough out on) Toss lightly to coat.
6Remove the chicken to a platter to cool. Strain the broth, and return to stock pot along with the vegetables. Remove bay leaves. Add the bullion; stir well.
Taste the broth for seasoning and add salt if necessary. Bring back to a slow boil.
Add the dumplings to the boiling broth. Cover with a lid and reduce the heat to simmer. Cook 20 minutes.
Meanwhile pull chicken off bones into preferred size. Set aside.
7After 20 minutes, remove the lid and stir in the evaporated milk, and the shredded chicken.
Taste the broth and add more salt if necessary along with a generous amount of fresh ground black pepper.