chicken broth (16 oz. each)
1 1/2 c
chicken, cooked and diced
1Cut crisco into flour until pea size. Blend in just enough chicken broth until dough leaves sides of bowl. Turn onto floured surface. Knead 2-3 times. Roll out to 1/8 inch thick. Cut into small strips.
2For broth, melt butter in dutch oven. Whisk in flour. It will be thick. Gradually whisk in broth. Bring to a boil. Add dumpling strips to boiling broth. Cover and reduce heat to low. Simmer 15 min.
Stir occasionally to prevent sticking. Add remaining ingredients and heat 5 min. longer.