1 1/2 lb. chicken breasts
Approximately 3 qt. water
8 chicken bouillon cubes
2 1/2 c. all purpose flour
1/2 tsp. baking powder
1/2 c. oil
Dash of salt
1 egg
1 c. chicken broth

Cook chicken until done in water to make broth, 1 1/2 hours. Add bouillon cubes. Remove chicken and separate heat from bone. Cube or slice meat into chunks, set aside. Mix flour, baking powder, oil, salt, and 1 egg together. Then add 1 cup cooled broth until pasty. Roll out on floured surface. Cut into strips and again into pieces. Drop pieces into broth. When at a rolling boil. Add chicken chunks. Cover and cook on low for 10 minutes.