Boil chicken with chicken broth and bouillon cube until done. Remove from broth (reserve), and let cool. Then cool shred chicken.
Mix flour, baking powder, and salt in medium bowl. Cut in shortening using a pastry cutter or by criscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop dough by spoonfuls into chicken broth. On medium heat cook 10 minutes covered, 10 more minutes uncovered.
Add chicken to bowls and top with dumplings and juice.