Ingredients
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
Preparation
Combine broth and soup in large soup pot. Heat to a rolling boil. 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.
