4 chicken boneless breasts
salt to taste
lots of black pepper to taste
3 chicken bouillon cubes

Boil chicken breasts. Add salt and black pepper. Remove chicken and add chicken bouillon cubes to liquid.

Drop Dumplings:

White Lily flour
Crisco
milk

In medium bowl, add flour. Make well in the middle of flour. Add approximately 1/2 cup Crisco. Add milk and work into circle, careful not to over work the dough. Pinch small balls and drop into simmering broth. Cook slowly, shake to cover with broth. Do not stir. Chop chicken into cubes and as dumplings become light and fluffy remove from broth and add more.