Boil chicken in enough broth to cover, then cool and debone.

Mix whipping cream, eggs, and salt--dough will be sticky.

Place dough on floured surface.

Knead dough into flour until no longer sticky.

Once the dough is no longer sticky, begin rolling out on a floured surface.

Roll the dough paper-thin and cut into small pieces, about two inches by two inches.

Make sure the dough is generously covered in flour, because this will help thicken the broth.

After cutting the dumplings, put them on a plate.

Bring broth to a boil.

Add dumplings one at a time, making sure the dumpling just added swirls around enough that it won’t stick to the next dumpling.

Continue adding the dumplings until broth thickens to the desired consistency.

Add deboned chicken.