2 chicken breasts (bone-in or boneless)
8 c. water
2 chicken bouillon cubes
Lawry salt or other season salt
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter, softened

Bring water and chicken breasts to a boil, cover, reduce heat and simmer until tender...about 30-45 minutes. Remove chicken from broth, cool and cut into small pieces. (I do this in the morning and refrigerate broth until dinnertime.)

Combine flour, baking powder, and salt; cut in butter until mixture resembles coarse meal Add 3/4 cup of warm broth (not hot), stirring with a fork until dry ingredients are moistened. Knead dough on well-floured surface.

Bring broth to a boil and add chicken bouillon cubes.

Pat dough to 1/4 inch thickness. Divide dough into easy to handle chunks. Using scissors, snip dough into pieces about 1/2 inch x 1 inch pieces. Sprinkle with additional flour and drop dough, a few at a time, into boiling broth, gently stirring after each addition. Reduce heat to low and cook 8-10 minutes. Stir in chicken. Sprinkle individual servings with season salt, to taste. Kids love to pat, snip and snitch dough!

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Give thanks to the Lord, for he is good; His love endures forever. Psalm 107:1