This has become a family favorite, passed on for four generations, because Grandma Dickens had arthritis and could not roll out her noodles, so she dropped them in the broth.


  • 1 whole chicken
  • chicken flavor bullion
  • 15 whole black pepper corns
  • 2 to 3 cups flour
  • 1 to 2 tsp salt
  • 6 to 8 eggs


Wash and remove giblets from chicken, place in large deep pan and almost cover with water, add 3 bullion cubes ,pepper corns,and a little onion and celery if preffered, cover and simmer until chicken falls off bone, you may add salt to taste to the broth. place strainer in bowl and remove chicken and vegs from broth. In seperate bowl place flour and salt, stir together and add one whole egg at a time, mixing in flour to egg with a fork until pretty stiff, continue adding eggs this way until dough is thick, you should have a little dry flour adhering to the outside of the dough ball.

Skim some fat from the broth and return to boil adding the drippings from the bowl under the chicken, Using a fork, pick up a amall mound of dough and take a knife and cut off small pieces of dough from fork and drop into boiling broth, continue using rest of dough in this manner, stir occasionaly and lower heat , but keep slow boil, cover and cook until dumplins and done, about 20-30 min.
Debone chicken and cut into chunks, stir into dumplins and continue cooking, covered until chicken has reheated. Taste for seasoning, and add more bullion and salt if needed. They will thicken depending on how much dry flour is dropped in to broth.

Lots of carbs and sodium, We like this served with cottage cheese and tomatoes.

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Submitted 6/13/05.
Source: Grandma Dickens
Submitted By: Lana Walker
chicken and drop noodles