1 (3-4 pound) hen or chicken - I use chicken breasts only because I don't care for dark meat; use the bone-in, skin-on kind so the broth is "rich" enough
1 1/2 cups self-rising flour
3 tablespoons shortening or oil
1/2 cup cold water
1/2 cup milk
salt and pepper to taste
Boil chicken; let cool then remove meat from bones and tear or cut into bite size pieces. Strain broth and return broth to pan. Combine flour, shortening and water in bowl; mix well to form dough. Knead lightly on floured board or (clean!) counter top. Roll out to approximately 1/8 inch thickness and let sit for five minutes. Cut into strips (a pizza cutter is an excellent tool for this) and drop into broth in small batches. DO NOT STIR! Just gently shake the pan. Add milk; cover and simmer on low heat for 15 minutes. Add chicken - again gently shake, don't stir!. Simmer another five minutes.
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