In a large pot, combine chicken breasts, low-sodium chicken broth, and water. Bring to a boil.

While the chicken is boiling, prepare your dumpling dough. Lay out a large sheet of wax paper.

In a mixing bowl, sift self-rising flour.

Gradually add ice water to the flour, mixing until a dough ball forms. Add more flour if needed to prevent sticking.

Dust wax paper with flour if the dough is still sticky.

Using a rolling pin, roll out the dough to your desired thickness for dumplings. Thinner is traditional.

Cut the rolled-out dough into small or medium squares using a knife or pizza cutter.

Check on the chicken. Once the meat easily separates from the bone, remove the chicken from the pot.

Shred or cut the chicken into bite-sized pieces and set aside.

Ensure the broth is boiling. Slowly drop the dumpling squares into the boiling broth with the chicken, making sure they don't stick together.

Season the dumplings with ground pepper to your liking.

While the dumplings are cooking, prepare long-grain white rice separately using low-sodium chicken broth instead of water according to package directions.

Serve the chicken and dumplings hot, accompanied by a side of rice.