Easy Southern Chicken and Dumplings

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1. 1Step 1: Add about 12-14 cups of water to a large stock pot, generously salt it, and bring to a boil over high heat. Add the chicken breasts and cook until fully done (they usually float when done). Remove the breasts from the broth and set aside to cool. Reduce the heat to medium-low and keep the broth at a low boil.
2. 2Step 2: Add the butter, cream of chicken soup, and a generous amount of cracked black pepper to the boiling broth. Let them melt while you proceed to the next steps.
3. 3Step 3: In a medium bowl, stir together the flour and salt. Make a well in the flour and add the oil and egg. Mix with a fork until the dough is loose (or shaggy) but forms a ball when pressed together. If the dough is too dry, add 1-2 tablespoons of water.
4. 4Step 4: Turn the dough out onto a well-floured surface. Tear off about 1/3 of the dough and, using a floured rolling pin, roll it out to 1/4 inch thickness or thinner.
5. 5Step 5: Cut the dough into approximately 1 inch squares using a butter knife or pizza cutter.
6. 6Step 6: Toss the squares in the extra flour from the floured surface. This keeps the dumplings from dissolving or sticking together and also thickens the broth. Add them a few at a time, along with the flour from the surface, to the broth. Re-flour your surface and repeat until all dough is used.
7. 7Step 7: Shred the cooled chicken breasts and add them to the pot.
8. 8Step 8: As the dumplings cook and soak up the broth, they will sink to the bottom. Stir frequently but gently. When the dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.
9. 9Step 9: Add more pepper as desired and serve.