Chicken & Doughies
Cook 1 whole chicken in 1 quart water about 2 hours or until done which has been seasoned with salt, pepper, onion salt, and poultry seasoning. Remove chicken from broth, saving broth. Debone and cut chicken into pieces. Add chicken bouillon to broth and enough water to make 2 quarts liquid. Return chicken to broth. Beat 2 eggs, add 1 1/2 cups flour. Work dough carefully, cutting through with a fork just until all flour is moistened. Do not overwork dough. Bring chicken and broth to a boil. Drop marble-sized pieces of dough into chicken soup. Let simmer for 15 minutes. Season to your liking.