4-5 chicken breasts
1 tsp. salt

BROTH:

2 tbsp. butter
2/3 c. milk
1/2 tsp. salt
2-3 chicken bouillon cubes
1 can cream of chicken soup

DUMPLINGS:

2 c. self-rising flour
1/2-3/4 c. buttermilk
1/3 c. Crisco shortening

Rinse chicken and place in Dutch oven. Cook chicken in about 1 or 1 1/2 quarts of water until tender. Do not salt. When chicken is tender remove from Dutch oven and let cool. Remove from bones and cut into small pieces.

Broth: Begin with broth saved from cooking chicken. Add butter, salt and milk. Bring to a boil. Add can of cream of chicken soup and chicken bouillon cubes. Bring to a boil before adding dumplings into broth.

Dumplings: Mix flour and shortening. Add buttermilk until moist. Turn dough onto floured dough cloth or wax paper. Knead until fairly stiff. Roll out dough to about 1/4 inch thick; cut in pieces and drop in boiling broth. Cook for about 10 minutes, stirring lightly to keep from sticking. Remove from stove and fold in chicken pieces.