Chicken and Dumplings

• 1 large roasting chicken, cut up (app. 4 lb)
• 10 12 ounces cream of chicken soup
• 4 cups self-rising flour
• 1 tablespoon Crisco shortening
• 1 12 cups cold water

1. Cover chicken with water and cook until done.
2. Remove chicken, cool and debone chicken.
3. Using approximately 2 quarts of chicken broth, add chicken soup to broth.
4. For Dumplings: combine flour, water and shortening in a large bowl.
5. Mix to form soft dough.
6. Roll out dough, cut into 1 inch strips and drop 1 1/2 inch pieces into boiling broth and soup.
7. Cook slowly until done.
8. Add deboned chicken.
9. This can be put into a crock pot to be kept warm about 1 1/2 - 2 hours on low.

roasting chicken, cream of chicken soup, flour, shortening, cold water

Taken from www.food.com/recipe/chicken-and-dumplings-330174 (may not work)