2 c. flour, unsifted
1 tsp. salt
1 egg
3 tbsp. shortening
1/2 tsp. baking powder
1/4 to 1/2 c. milk

Mix flour, salt, and baking soda; cut in shortening. Add egg and stir in enough milk to make soft dough. Roll out dough (using flour) until thin. Let sit 30 minutes. Cut into 2 inch squares. Cook 1 whole chicken with pinch of saffron, 2 packs Herbox chicken broth, parsley, salt, and pepper until chicken falls off the bones. Remove chicken and put in quartered potatoes (you may have to add some water). Bring to a boil. When mixture starts boiling, drop in one 2 inch square of dough at a time. Then put in shredded chicken and cook until potatoes and dough are done. Add flour or cornstarch to thicken. I also like to add corn to the recipe for a nice chicken, corn, and noodle soup.