4 or 6 chicken backs and 2 chicken breasts
Onion, to taste
2 tbsp. parsley
2 c. chopped celery
Salt and pepper to taste
4 potatoes, peeled and quartered

DOUGH:

2 c. flour
3 tbsp. shortening
1 tsp. salt
1 egg, beaten
Water

Cover chicken with water and cook until soft. Remove from broth, discard backs, cut off meat from breasts and put back in broth with onion, parsley, celery, salt and pepper. Bring to boil. Add dough squares to boiling broth, cover and cook on medium for approximately 1 1/2 hours. Add quartered potatoes the last 1/2 hour.

DOUGH: Cut shortening into flour, add salt. Add beaten egg to dry ingredients. Stir in enough water to make soft dough. Roll on floured board and cut into 2 inch squares.

Serves 4.