Hi curly,
Make these one night when you make just a simple chicken soup and cut them appropriately and see if they are about what you had. You can leave out the thyme if you want but add a little poultry seasoning. These are the noodles I make with my chicken and dumplings - sometimes they're called slick noodles or slipperly noodles.
Noodles/Dumplings
1 cup flour
1/2 tsp. salt
1 TBS. shortening (Crisco)
sprinkling of thyme
6 TBS hot water (tap is fine)
Sift together 1 cup flour, salt, and thyme in a mixing bowl. Add shortening and mix. Add enough water to make dough soft, but not sticky. Wrap dough in plastic wrap for 15 minutes to rest. Place dough on floured surface and roll very thin. Cut into squares, keeping flour on them.
Heat broth back up to almost boiling and add dumplings. Gently stir constantly at first to keep them from sticking to each other. Keep lid halfway on pot. The flour still on dumplings will help thicken the broth. Cook dumplings for about 10 minutes, add shredded chicken back to pot and re-heat. Just make sure dumplings are cooked all the way through.