Peggy'S Chicken And Dumplings - cooking recipe

Ingredients

1 chicken
2 cans chicken broth soup
1 can cream of chicken soup
2 to 3 c. plain flour
1/2 c. ice water
1/2 tsp. salt
3/4 c. Crisco shortening

Preparation

Boil chicken; cool and separate meat from the bone.
Separate also the broth from the chicken.
Cut up the chicken into bite sized pieces.
In a large bowl, add in the plain flour, ice water slowly and salt.
Add to this the Crisco, until well blended into a pie crust dough.
Roll out the dough with a rolling pin and cut into strips about 1/2-inch wide and pan length long.