First things first. In a large pot, place your whole chicken or chicken breasts. Pour in 18 cups of homemade chicken stock. You want to ensure the chicken is fully submerged. If you're using bouillon cubes, drop in 8 of them now. Bring the pot to a boil and then reduce to a simmer. You’ll let this cook for about 1 hour. The goal? Tender, fall-off-the-bone chicken.

Once the chicken is cooked, carefully remove it from the pot and allow it to cool slightly. Use two forks or your hands to shred the chicken into bite-sized pieces. Don't discard the stock – it's the soul of your dish. Set the chicken aside and keep that liquid simmering.

In a mixing bowl, combine 2 1/2 cups of self-rising flour with the shortening. Cut it into the flour until the mixture looks crumbly. Next, add the chilled water, the egg, garlic powder, and thyme. Mix until just combined. The dough should be soft but not sticky.

Return the shredded chicken to the pot of simmering broth. Add the remaining 2 bouillon cubes for an extra flavor punch. Taste the broth, seasoning with white pepper as desired.

Using two spoons, scoop portions of the dough and drop them into the simmering broth. Don’t worry about making them perfect; they’ll shape themselves as they cook.

Cover the pot and allow the dumplings to steam in the simmering broth for 15-20 minutes. You’ll want to keep the lid on during the cooking process. This step ensures that your dumplings become fluffy and absorb all that delicious flavor.

After the timer goes off, carefully lift the lid and enjoy the fragrant aroma that fills the kitchen. Serve it hot in bowls, and don’t forget to include a ladle of that beautiful broth. Your family will be reaching for seconds, trust me.