Chicken and Dumplings

For the soup:
6 c. chicken broth
3 c. plus 1 c. milk
12 oz. can evaporated milk
salt
pepper
1 rotisserie chicken
1 c. Wondra flour

For the dumplings:
3 c. flour
2 t baking powder
1 c. milk
1/2 c. Crisco oil
1/3 c. plus 2 T sugar

In a large pot over medium heat, combine chicken broth, 3 c. milk, evaporated milk and salt and pepper. Bring to a boil.

Combine flour, baking powder, milk, Crisco and sugar into a dough, and roll out until 1/8-1/4 inch thick. Cut into 1 inch squares.

Add separated dumplings into the soup, along with chicken. Thicken with equal parts Wondra and milk, up to 1 c. each.