6 to 8 servings

How to Make It

Step 1

Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven; bring to a simmer.

Step 2

Skin and bone chicken. Cut chicken into bite-size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer.

Step 3

Combine flour, baking powder, and salt in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Step 4

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips.

Step 5

Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving.

Ratings & Reviews

JannaJones's Review

September 22, 2011
I have cookd this recipe both with and without the boiled eggs. I, personally, love the boiled eggs, but not everyone feels the same. Either way, it is a good recipe. I do tend to add a little more seasoning and usually thicken the broth to make it a little creamier.

Podec4's Review

April 16, 2009
Couldn't bring myself to add the hard boiled eggs but other than that, this was an excellent recipe. Will definitely keep & make again. My husband loved it. Good ol' stick to your ribs meal.