1 chicken or 4 chicken breasts
4 c self-rising flour
3 eggs, beaten
8 - 10 chicken bouillon cubes
poultry seasoning to taste
1/2 tsp yellow food coloring
1/2 stick butter
buttermilk to mix (water may be used)

Cook chicken until done; remove chicken from pot. Put bouillon cubes and poultry seasoning in broth with butter and food coloring. Put buttermilk and eggs in flour and mix until it is really thick. Using softball size amounts, knead in flour. Roll out on floured sheet until dough is thin as a pie crust. Cut into 1 to 1 1/2 inch squares and cook in broth. When done, add deboned and shredded chicken.