4-8 lb. chicken
3-4 onions
4 stalks celery
5-6 potatoes

DOUGH:

4 eggs
2 tbsp. shortening
1 tsp. salt
3 c. flour

Put chicken in a big kettle, cover with water. Add quartered onions and cut up celery. Cook until chicken is done. Take chicken off the bones, set aside. Strain the broth. Put clear broth back in the kettle. Discard the vegetables.

Prepare the dough by mixing 2 cups flour and salt. Cut in shortening and blend in eggs. Then add enough flour to make dough stiff enough to roll. Roll dough very thin (1/8 inch or less). Cut into 2 inch squares. Drop into boiling broth. Cook 10 minutes then add diced potatoes and cook until potatoes and dough are tender. Add chicken, salt to taste.