Instructions

1. Place the chicken and vegetables in the stockpot, submerge them in water, and bring to a boil.
2. Continue cooking for about an hour until the chicken is tender, then transfer it to a large bowl to cool.
3. Strain the broth and return it to the stock pot. once the chicken has cooled down, remove the skin and cut into small pieces.
4. Combine 21/2 cups of chicken pieces into the broth, reheat to a boil, then add bouillon cubes, pepper and salt for flavor.
5. While the chicken and broth are cooking, make the dumplings. Use a pastry blender to cut the shortening into 1 cup of flour, then add the hot water and remainder of the flour into the mixture.
6. Stir the mixture until it becomes a dough firm enough to roll. Divide the dough to thirds and allow this to rest for 10 minutes.
7. Dust a clean work surface with flour and roll out each the 3 dough portions into 1/4 inch thick sheets (Coat the rolling pin in flour to prevent sticking).
8. Use a pizza cutter or knife to cut the dough sheets into 1 inch strips and drop them in the boiling broth(a couple at a time), add butter to the broth and continue cooking.
9. Dissolce 2 tbsp of flour in 1/4 of water and stir into the broth as a thickener. Cook this for another 10 minutes on high heat until the dumplings are cooked.
10. add salt and pepper to taste. Serve this hot in a bowl with a side of french bread (or any bread of your choice) and enjoy.