1 whole chicken
2 tsp. salt
2 c. self-rising flour
1/2 c. Crisco
3/4 c. milk (may use soy)

Cover chicken with water; add salt and cook until tender, about 45 minutes or more if needed. Remove chicken from broth to cool. Strain broth and return broth to cooker. Make dumplings by cutting Crisco into flour. Add milk to make a stiff dough. Roll dough to a very thin sheet on floured board. May be done in two batches. Cut into squares an inch or less and drop into boiling broth. The flour from the dumplings will thicken the broth. Cover the dumplings and reduce temperature and allow to cook 15 to 20 minutes, stirring occasionally to prevent sticking. Remove the meat from the bones and cut into bite size pieces and drop into the cooking dumplings.