4 qts. broth
2 c. cooked chicken, cut up
1 1/2 c. celery
1 med. onion or 3/4 c.
3 chicken bouillon cubes
Salt and pepper to taste
Lots of parsley
About 5 potatoes

DOUGH:

4 c. flour
Salt
4 egg whites
1/2 c. water, more or less to form a ball

Make broth and water or add chicken gravy to make 4 quarts. Add celery, onion, chicken bouillon, salt and pepper.

Mix dough, roll out on floured table top. Cut in 1 1/2 inch pieces. Drop in boiling broth one at a time. Make sure you stir every once in a while so dough doesn't stick together. Add diced potatoes last. Cover and let simmer about 1 1/2 hours. This recipe makes a big pot full. Nice to give to friends or shut ins.