1 cooked chicken, deboned
Broth from cooked chicken
2 eggs
2 egg shell halves full of milk
1/2 tsp. salt
Plain flour

Add enough plain flour to egg, milk, and salt mixture to make a stiff dough. Roll out dough and add flour continually until the dough is stretchy or very elastic. Roll out dough as thin as you can and let it set and dry for 1 1/2 hours. Cut dough into 4 x 8 inch squares. Lay squares on top of each other and cut into 1/4 inch strips. Sprinkle flour over them and let dry again, about 3 to 4 hours. Drop into hot broth and cook until tender; add chicken meat. Serves 5.