First, add the chicken broth to a large pot and warm over medium heat.

Second, put in 1 can of cream of chicken soup and mix well.

Third, add salt, pepper, and poultry seasoning to the broth and mix.

Finally, bring the broth to a low boil.

First, pour the flour into a large mixing bowl.

Second, make a well in the center of the flour.

Third, put 1/3 cup vegetable shortening in the well in the center of the flour.

Next, pour 1 cup whole milk into the well in the center of the flour.

Then, using your hands, squish the shortening and milk together until they are fully incorporated.

Next, add flour into the well little by little until all flour has been incorporated into the milk and shortening.

As soon as the dumpling dough comes together, stop mixing and put the dough onto a floured surface.

Put flour on rolling pin and roll the dough out until it's about 1/4 inch thick.

Next, cut the dough into long strips.

Finally, cut the longs strips in half.

First, add the dumplings to the boiling chicken broth and let them cook for 10 minutes. Stir every few minutes so that the dumplings don't stick to the bottom of the pot.

Second, add the shredded chicken to the dumplings and stir.

Third, add the milk and heavy cream to the chicken and dumplings, mix gently, and lower the heat.

Then, taste the dumplings/broth to check for seasoning and add any salt, pepper, or poultry seasoning that it may need. (Everyone has different tastes. My family is HEAVY on the black pepper with chicken and dumplings)

Let chicken and dumplings heat up on a low simmer.

Finally, enjoy with a pan of cornbread! (Recipe below)