1-2 lb. chicken
2 qt. water
2 1/2 tsp. salt
1/2 tsp. pepper
2 c. all-purpose flour
1/2 tsp. baking soda
3 tbsp. shortening
3/4 c. buttermilk

Place the chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil, cover, reduce heat and simmer for 1 hour or until tender. Remove the chicken from the broth and cool. Bone the chicken and cut the meat into bite sized pieces. Bring the broth to a boil and add pepper.

Combine the flour, baking soda, and 1/2 teaspoon salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 or 5 times and pat to 1/2-inch thickness. Pinch off dough into 1 1/2-inch pieces and drop into the boiling broth. Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve. 4 to 6 servings.