Chicken Herb Dumplings

• 3 cans (14 oz. ea) chicken broth
• 1/2 can cream of chicken with herb soub
• 1 cup self-rising flour
• 3 tbps. shortening
• 1/3 cup buttermilk
• 1/2 teas. coarsely ground black pepper
• 3 tbls. butter or margarine
• 1/4 cup milk
• 1 1/2 to 2 cups coarsely
• chopped cooked chicken

1. Combine broth and soup in large soup pot. Heat to a rolling boil.
2. While broth is heating, make the dumplings. In a flood processor, combine flour, shortening and buttermilk. Process until a dough forms. Remove onto a well-floured surgace. Knead more flour into dough until you get a stiff dough. Roll teh dough thin. Cut into strips about 1 1/2 inches wide. Cut or tear strops into several pieces and drop into boiling broth. Stir and reduce heat to low. Cover pot and cook about 6 minutes. Remove lid and let mixture continue to bubble. Add black pepper, butter, milk and chicken. Cook until slightly thenckened. It will thicken more as it cools.

chicken broth, cream of chicken with herb soub, flour, tbps, buttermilk, ground black pepper, butter, milk, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-herb-dumplings-50003482 (may not work)