Chicken and Dumplins Name: Lori Himes Base: Norfolk Naval Base Recipe: Ingredients: 1 Whole Chicken Chicken Broth will be used that the chicken is cooked in. 2 14.5 oz cans of Swanson Chicken Broth (other brands can be used - I prefer Swanson) 1 can Cream of Chicken soup DUMPLINGS: 3 cups all-purpose flour 5 tablespoons Crisco Shortening 1 cup milk Directions: Place chicken in crock pot and cover with water. Cook on high for 6 hours. Once done remove chicken from crock pot and allow to cool. Do not throw out the broth...you will use it! Separate all the chicken from the bones. Use chicken broth in the crock pot for your soup base and put into a large stockpot. *I usually need to add 2 14.5 cans of Swanson Chicken Broth to make enough soup for my family. Add the Cream of Chicken soup to the base stirring thoroughly. Add the separated chicken to the soup and bring to boil. While the soup is coming to a boil prepare your dumplins: Cut the shortening into your flour with a pastry blender or fork until it appears crumbly. Add your milk a little at a time until the dough is formed and is easy to form into a ball. You will not need to use all of your milk for this. If your dough is too sticky or wet simply add a little bit of flour until you can easily form into a ball. Roll out the dough ball to about a 1/4 inch thick with rolling pin as if you were making biscuits. You can make the dumplins thicker if you prefer. Cut into small strips or circles...however you like your dumplins shaped. Once the soup is at a rolling boil slowly start dropping your dumplins into the soup. Gently stir the dumplins so that they may all cook evenly. Your dumplins are done once they rise to the top of the soup after gently stirring to ensure they have all cooked evenly. You can always add a little water to your soup if you want more volume. I always salt and pepper to taste. Thanks.