Place chicken in large pot, cover with water and bring to a boil.  Once it is boiling add tsp of salt turn down heat and cover leaving lid vented so it wont boil over.  Pot should be checked periodically and the water should be skimmed of excess foamy fat during cooking.  Also taste and add salt as needed (getting a chicken broth to taste right requires quite a bit of salt).

After the chicken has cooked long enough to start falling off the bone take it out of the pot and place on plate to cool for deboning.  Let broth continue to simmer and add pepper to taste.  At this point you will need to put together your dumplings.  In large bowl add 2-3 cups flour, 1 tsp salt, 1/3 cup shortening and slowly add water until you have consistancy to form ball.  Remove and place on floured suface and knead until dry enough  to roll out to 1/4 in thick.  cut into 1 1/2 -2" strips.  Before placing strips into broth turn heat up and bring to roiling boil, and remove meat from chicken.  Gently place strips and meat into broth and cook 15 to 30 min.  

If the broth tastes week you may add boullion.  Also you may have to play with shortening amounts depending on altitude you live at by either adding a little more or less so dumplings aren't to firm or don't melt.   Happy Cooking!!!!!!!!!!!!