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1
Melt the butter in a large pot over medium heat.
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2
Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
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3
Place the chicken breasts into the pot, skin-side-down.
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4
Pour in the chicken broth, and enough water to just cover the breasts.
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5
Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour.
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6
Once cooked, remove the chicken breasts from the pot.
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7
Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
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8
While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl.
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9
Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal.
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10
Make a well in the middle and pour in the milk.
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11
Stir together until a stiff dough forms.
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12
Turn out onto a floured surface, and knead until smooth.
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13
Form the dough into 12 pieces, and set aside.
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14
After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot.
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15
Return to a simmer over medium-high heat.
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16
Drop the dumplings into the simmering broth one at a time to keep them from sticking together.
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17
Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
