2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
pepper to taste
1/2 c. shortening
5 to 7 T. milk
boiled, deboned chicken
Mix dry ingredients. Cut in shortening until crumbly. Add milk until you can form a soft dough ball. Roll very thin and cut into 1 inch wide strips. Let dry for 30 minutes to 1 hour. Drop one at a time into rich broth that is boiling. Do not stir but once or twice very carefully. Cook on medium low 30 minutes or until tender (covered). Add the chicken that you removed from the broth.
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