This recipe is easy and inexpensive to make. I have no idea where this recipe came from. My mom made it, her mom made it, and so on and no idea how far back that goes. We've modernized the recipe a bit by adding chicken soup base for flavor and using boneless skinless chicken breasts and/or thighs, although you can use a whole chicken, just follow the recipe using a whole chicken and boil the chicken for about an hour and then skin, bone and cut up the meat, although boneless, skinless chicken is much faster and easier!
1Boil chicken until just done. Remove from boiling water, reserving 7 cups. Add more water if needed.
2Meanwhile, sift together flour, salt and baking powder. Cut in shorting, mix by hand until mixture resembles a coarse meal, should be somewhat lumpy. Pour in milk and blend until soft (biscuit) dough forms. Shape into 2" balls.
3Cut chicken into bite sized pieces and return to broth. Add chicken soup base, salt & pepper. Bring to a boil, and drop dough balls, gently into pot so they float across the top. Do not stir.
4Cover tightly; reduce heat and simmer over medium heat for 20 - 25 minutes. If mixture is not thick enough, add more flour paste and stir very gently until broth reaches desired thickness.