Fill the stock pot with broth or water and boil chicken breasts until cooked through.
Sift together flour, salt, and baking powder. Melt shortening, and let cool. Make a well in the middle of the dry ingredients and add milk and cooled shortening. Stir until combined, and sprinkle in flour until dough can be handled and isn't sticky.
Roll out dough on floured surface until it is about ¼" thick. Cut the dough into rectangles about 1" wide by 2" long.
Remove cooked chicken from liquid and set aside to shred. Refill stock pot liquid back to ¾ full and bring back up to a low boil. Drop dough rectangles into stock pot and steam for 12-15 minutes, stirring occasionally to keep from sticking and burning.
Add as many batches as desired. After the last batch has steamed for 12-15 minutes, add shredded chicken back to the stock pot and cook together for 10-15 minutes, continuing to stir occasionally.
