2 c. flour
3 tbsp. shortening
1/4 to 1/2 c. milk
1 tsp. salt
1 egg
1 chicken, cut up
6 med. potatoes, cubed
1 tsp. pepper
2 tsp. parsley
2 to 4 c. carrots
2 to 4 c. celery sticks
Bouillon to taste

Mix flour, shortening, salt, eggs. Add enough milk to make a dough. Roll out thin and cut into 2 inch squares.

Put all vegetables and meat in large stew pot, add enough water to cover about 2 inches. Add spices and bring to boil. Reduce heat and slowly add dough squares one at a time to prevent bunching. After all squares added, cover pot and simmer very low 1 hour. (Chicken skin and bones should be kept for use in making the broth).