1 1/2 to 1 3/4 c. chicken (or beef) broth
2 c. flour
1/3 c. shortening
Dash salt

Work flour, shortening, and salt with fork to fine consistency (resembling very small peas). Add broth to the mix, stir. Makes a sticky ball. Heavily flour pastry sheet and rolling pin. Roll out dough to 1/4 inch thickness and cut in strips 1 to 2 inches wide.

Add to Chicken (or beef) soup and cook 20 minutes over medium heat (barely bubbling).

Chicken soup: simmer 3 chicken breasts in water, salt, bay leaf, and celery chunks (about 3 "ribs" celery) until tender. Remove chicken, reserve broth and bone chicken into chunks. Add back to the broth. Add 2 carrots, chunked (bite size), 1 cup frozen peas, and 2 cups Swansons chicken broth to you original broth. Bring to simmer. Add dumplings and a handful or two of egg noodles. Simmer over medium heat as instructed in dumpling recipe.