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Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover.
Pour 2 cups self-rising flour into a large bowl, cut in ¼ cup shortening with a pastry blender or fork, add ¾ cup boiling water a little at a time until you can shape the mixture into a ball.
Roll out to about ⅛ inch of thickness on a floured board. Cut into strips, then squares.
Remove lid on pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings.
Once all the dumplings are added lower heat to simmer for about 20 minutes. Add salt and pepper to taste.
If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop them into the broth just like you dropped the flat dumplings. Try to make each pinch uniform so your dumplings will cook through simultaneously.