Chicken:

6 chicken breasts with skin and bone
1 tsp. salt
Canned chicken broth
1/2 stick butter

Place chicken in a large pot, cover with water and cook until tender. Pull chicken from bone, discard bones and skin. Strain broth. Put broth in the same pot, adding enough canned chicken broth to make 2 qt. Heat to boiling. Add 1/2 stick butter.

Dumplings:

1 c. self-rising flour
1 c. plain flour
3 tbsp. shortening
1/2 c. milk

Mix flours and shortening together. Add milk to make soft dough and put in floured dish with cover. Set in refrigerator for at least 4 hours or overnight. Turn out on floured surface and knead lightly. Roll out to 1/4 inch thick or thinner. Cut into strips, then pull apart or cut into squares. Drop into boiling broth, stirring to keep from sticking. After you have added dumplings, add a can of evaporated milk. Stir until it starts to boil. Remove from heat, cover and let set for 10 minutes before serving. May add chicken to dumplings if desired or use for another recipe.