1 whole chicken or legs
1 egg
1/2 tsp. baking powder
1 c. flour (approximate)

Boil chicken until meat is very tender (should fall off bone). Remove chicken from broth and debone. Take out about 1/2 cup broth and let cool. Mix flour, baking powder and egg. Add cooled broth until mixture is well mixed, but not sticky (might have to add more flour). Roll dough out to about thickness of sugar cookie dough (can roll thinner). Put desired amount of deboned chicken back into boiling broth. Cut dough into strips about 1 inch wide by 2 inches. Drop strips into medium boiling broth until all dough is in. Turn down, cover and let slow cook for about 10 minutes. Do not overcook or stir.