Dough: Cut 1/3c. shortening into 2c. flour, followed by 1/2c. ice water and 1 beaten egg. Form into ball. Separate into 2 pieces. Roll out thin, let stand for 20 min. or so. Cut into 2 inch squares and drop into boiling soup (see below). Boil, stirring often, for 30 min. or more.
Soup: Cook whole chicken in pot of water. Remove chicken from pot. Add 6 bouillon cubes, and 6 c. water (or enough to fill pot). To make the soup richer, you can add 1 or 2 batches of homemade cream of mushroom soup. Bring to a boil, add dumplings and deboned chicken. Add 1c. milk a few minutes before serving.
This is time-consuming, but fun to make with the kids. Mine love to debone the chicken, cut up the dumplings and drop them into the soup. And it is wonderful comfort food!