4 chicken breast or 1 whole chicken

Cover with water and cook until tender. Salt and pepper to taste. When tender (about 1 1/2 hours), remove chicken and strain broth. Add more water and 2 chicken cubes (bouillon) and bring to a boil.

DOUGH:

1 c. milk or cream
2 eggs
2 tsp. baking powder
5 tbsp. melted Crisco
1 tsp. salt
2 c. plain flour (add enough to make stiff dough)

Roll out on floured pastry board as thin as possible (almost see through dough). Cut in inch strips; pinch off and drop one at a time into boiling broth. Stir very lightly to keep from sticking. (You may not need all dough.) Cover and cook on low heat for 10 minutes, stirring gently about three times.