Chicken and Dumplings

Soup

1 quart chicken broth

10 medium potatoes, quartered

1 rotisserie chicken (like at the grocery store), shredded

1 - 8 oz bag of frozen corn

1 Tbsp. garlic powder

3 Tbsp. black pepper

2 Tbsp. salt

Put broth, garlic powder, pepper, salt and potatoes into large pot and bring to a boil. Continue on high until potatoes are cooked through. Add frozen corn and return to a boil. Add chicken and simmer on medium heat.

Dough

1 1/2 cups flour

2 tsp. baking powder

2 tsp. salt

3 Tbsp. shortening

3/4 cup milk

Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.

Divide dough into 10 balls, roughly the same size. Set dough on top of the gently boiling soup. DO NOT put dough INTO the soup, just on the top. Cook uncovered for 10 minutes. Cover and cook an additional 10 minutes.