Chicken Dumpling Soup

"Many generations of my family have considered this soup their favorite." Doreen Parker, 55, Uxbridge, Mass.
Put the chicken and broth in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the chicken is cooked through, 20 to 25 minutes.Turn off the heat and remove the chicken pieces from the pan, reserving the broth. When the meat is cool enough to process, remove it from the bones and cut it into small pieces. Add the chicken and corn to the broth and bring to a boil over high heat. Reduce the heat to low and allow to simmer while the dumpling batter is being prepared. Season with salt and pepper. Cover the pan.In a food processor, whisk together flour, 1 1/2 teaspoons salt and baking powder. Add the butter and beat until the mixture resembles coarse flour. Add 1 cup of water and beat until the mixture turns into a dough. (Don't mix too much.)Open the pan and spoon the heaped dough into the broth. Cover and simmer for 8 minutes or until the dumplings are tender. Serve hot.