1 chicken, cut in pieces
6-8 c. water
2 ribs celery
3 parsley sprigs
1 tsp. salt
1/2 tsp. pepper
3 carrots, sliced 1/4" thick
2 lg. potatoes, sliced or diced
2 tbsp. snipped fresh parsley

Place chicken, water, celery and parsley sprigs in Dutch oven. Add salt and pepper. Cover and bring to a boil. Skim off foam, reduce heat and simmer until chicken is tender.

Remove chicken from Dutch oven, cool and bone. Strain broth, discarding celery and parsley.

Return chicken and broth to Dutch oven, add carrots and potatoes and simmer gently for 20 minutes or so, while preparing dough.

DOUGH:

1 egg
3 tbsp. heavy cream
1 tbsp. butter, melted
1 tsp. salt
1 1/2 c. all purpose flour

Whisk egg, cream, butter and salt. Combine with flour to make a dough. Knead briefly and roll out so it is very thin. Cut into 1 3/4" squares. Drop squares into boiling broth, adding slowly to keep at a constant boil. Add snipped parsley. Stir and cover, let boil slowly, approximately 15 to 20 minutes, until dough is cooked enough. Adjust the seasonings to your taste. Fun to make and eat. Try this with a good salad. Yield: 4 to 6 servings.