2 (10 3/4 oz.) cans chicken broth, plus 2 cans water if not simultaneously stewing a chicken
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 tbsp. vegetable shortening
1/2 to 2/3 c. milk

If cooking chicken, prepare the dumplings in time to cook with the chicken for the last 20 minutes. Can take chicken out and de-bone; return to pot.

If not cooking chicken, combine the broth and water and bring to a boil.

In a medium bowl, combine flour, baking powder, and salt. Rub in shortening with fingers or cut in with pastry blender. Stop when the mixture is full of small flour-coated flakes. Stir in milk only until mixture is blended.

Drop mixture by teaspoon; only one layer of dumplings; cover (don't look), 20 minutes.