A simple recipe for the dumplings that accompany chicken soup consists of flour, salt and ice water. Other recipes expand on that with baking powder, egg and either butter or vegetable oil.
Food Network chef Paula Deen's recipe for dumplings requires mixing 2 cups of flour with salt and creating a mound in a mixing bowl. Starting in the center, drizzle 3/4 cup of ice water over the powder, kneading it into a dough. Cut the dough into 1-inch pieces, and drop half of each into the simmering chicken soup.
Yankee Magazine's recipe is a little more involved. Start with 3 cups of flour, 1.5 teaspoons of baking powder and 1 teaspoon of salt in a bowl. Add 1/2 cup of vegetable oil, stirring slightly before adding 3/4 cup of cold water and 2 beaten eggs. Knead well, then slice the dough into 1/2-inch strips. Drop the strips into boiling broth.
TasteOfHome.com's recipe is similar except it replaces the oil with 2 tablespoons of melted butter. It also calls for cold milk instead of water. Begin with the same dry ingredients in a bowl. Add 1 beaten egg, the butter and the milk. This recipe makes a stiff batter instead of dough, which gets dropped by teaspoonfuls into the chicken soup.