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1
Fill a large pot with water, and add whole chicken.
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2
Bring to a boil, and then reduce heat.
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3
Simmer until tender, about 1 to 2 hours.
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4
Remove chicken from broth, and set aside to cool.
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5
Reserve broth.
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6
When cool enough to handle, remove meat from bones; cut into bite size pieces.
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7
Discard skin and bones.
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8
In a medium bowl, stir together flour and salt.
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9
Break one egg into flour, and stir with fork till stiff.
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10
Continue adding eggs one at a time until all are incorporated.
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11
The dough should be very stiff.
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12
Bring broth to a boil.
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13
Add bouillon cubes; stir until cubes have dissolved.
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14
Using a fork and knife, pick up dough on fork.
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15
Hold over boiling broth, and cut off small pieces into broth until all the dough has been used.
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16
Stir, cover, and simmer for 20 minutes.
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17
Add chicken meat, and stir.
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18
Serve hot.
