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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) whole chicken, cut up |
4 tablespoons chicken bouillon granules |
1 teaspoon pepper |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/4 cup shortening |
2/3 to 3/4 cup milk |
4 hard-cooked eggs, chopped |
Directions:
1. Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven; bring to a simmer.
2. Skin and bone chicken. Cut chicken into bite-size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer.
3. Combine flour, baking powder, and salt in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
4. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips.
5. Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving.
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