1 chicken (2 to 4 lb.)
water (to cover)

Dumplings:

3 c. flour
1 tsp. salt
2 tbsp. baking powder
1/4 c. shortening
1 c. milk

Place chicken in large Dutch oven. Cover with water and bring to boil. Reduce heat and simmer 1 to 2 hours. Cool. Remove chicken and strip meat from bones. Chop meat to bite size pieces.

In large mixing bowl, mix flour, salt and baking powder. Cut in shortening. Add milk to make soft dough.

Add water to chicken broth to make 2 quarts. Bring to boil. Add dough, 1 teaspoon at a time. When all dough is added, cover and simmer 15 minutes. Add chicken. Serve hot.

Serves 4.