Bring 2 quarts of water and 6 chicken bouillon cubes to a boil, stirring until the bouillon dissolves.

Add 2 tablespoons of butter and 3 whole chicken breasts to the boiling broth.

Cook until the chicken is fully cooked, approximately 20-25 minutes.

Remove the cooked chicken breasts from the broth and set aside to cool.

Keep the broth simmering on low heat.

In a separate bowl, combine 1/4 cup Crisco, 1/4 teaspoon salt, 1 cup cold water, and 2 cups all-purpose flour.

Mix the ingredients until just combined; do not overwork the dough.

Lightly flour a clean surface, such as a countertop or cutting board.

Roll out the dough to about 1/8 inch thickness.

Using a pizza cutter or knife, cut the dough into long strips, approximately 1 1/2 inches wide.

Cut the strips crosswise to form rectangles.

Lightly flour the dumpling rectangles to prevent sticking.

Bring the broth back to a rolling boil.

Drop the dumplings into the boiling broth one at a time, ensuring they don't clump together.

Add the shredded chicken back into the pot about halfway through dropping the dumplings.

Cook the dumplings and chicken at a nice boil for about 4 minutes.

Add 2 cups of milk and stir gently with a wooden spoon.

Bring the mixture back to a boil, allowing it to thicken.

Remove from heat and season with pepper to taste.

Serve hot with green beans and sweet tea.