Preparation:
Combine chicken, onion, salt, pepper, and about 6 cups water in a Dutch oven. Bring to a boil; cover and simmer 2 hours or until chicken is tender Remove chicken from broth; cool. Bone chicken. If necessary add more water to broth to measure 6 cups. Return chicken to broth, and bring to a boil. Combine flour and thyme. Add about 1/2 c. ice water to make a soft dough; stir well. Turn dough out on a lightly floured surface; knead gently 30 seconds. Roll dough to 1/8-inch thickness; cut into 1/2 x 4" strips. Drop strips into boiling broth. Cover and reduce heat; simmer 30-40 minutes. |
