1 chicken, cut up
1/2 stick butter
1 can cream of chicken soup
1/2 c. Crisco shortening
1 tsp. salt
2 1/2 c. plain flour
3/4 c. ice water

Boil chicken in 6 to 8 cups of water until tender. Remove chicken, cool and debone. Add butter and soup to water. Mix shortening, salt, flour and ice water. Work together, then separate dough into thirds. Roll out on flour-covered cabinet or surface until thin. Cut dough in strips 1 inch wide and 3 inches long. Bring broth to boil and slowly drop in strips. Cut heat to medium and continue adding strips. Cook slowly for 10 to 20 minutes from addition of last dumplings. Do not stir. Shake pot to keep from tearing up dumplings.

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