Easy Chicken & Dumplings

2 boneless, skinless chicken breasts
8 C. Chicken broth (I used water plus bullion)
2 C. flour
1 tsp. salt
1/4 tsp. baking powder
2 T. vegetable shortening
1 C. Milk
2 C. Milk, opt.

Coarsely cut chicken breast into chunks and cook through in a frying pan over med/high heat.
Pour chicken broth into a large sauce pot. Bring to boil, add cooked chicken pieces.

In a medium bowl, combine flour, salt, and baking powder. Cut in vegetable shortening. Stir in 1 cup milk. Drop dough by teaspoonful into the boiling broth. Cover pot and cook slowly for 15 minutes without lifting the lid. Add 2 cups milk at the end of cooking time and let stand for 10 minutes before serving.