2 or 3 whole skinless chicken breasts
1 can of chicken broth
3 chicken bouillon cubes

Cook chicken in 3 cups of water. Remove chicken, let cool. Save the water. Tear chicken into pieces. You decide how big or small. Return chicken to the water. Add the chicken bouillon and chicken broth. Simmer for at least 2 hours. Thicken the broth with flour mixed with cold water.

DUMPLINGS:

2 c. Jiffy biscuit mix
2/3 c. milk