Ingredients:
2 Pounds Boneless, Skinless Chicken Breasts
1/2 Onion, Chopped
1/2 Cup Celery
1 Carrot, Sliced
2 Cups Flour
Water
Shortening
Information:
Serving Size 8
360 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
In a large kettle or soup pot, place chicken breast and cover with water. Add onion, celery, carrot and 1 teaspoon salt and pepper. Cover and cook for 40 minutes or until chicken is tender. Remove chicken and break into bite-size pieces. Strain broth and return to large pot. In a large bowl, cut shortening into flour, and 1 teaspoon salt with pastry blender or fork until dough is pea-size. Add 9 tablespoons Ice water one at a time and mix lightly with fork. On floured surface, roll dough very thinly and keep roller well floured. Cut into strips and layer on wax paper. Chill for 45 minutes. Bring Broth and chicken pieces to a boil. Drop strips into boiling broth and chicken pieces. Do not stir but jiggle or shake Pot to Stir. Cook on medium heat for 30 minutes. Serve hot.
