2 to 3 lbs. chicken
3 chicken bouillon cubes
Pepper to taste
Water to come about 1 inch over chicken
2 stems of celery
1 onion, cut in pieces

DOUGH:

2 c. flour
2 eggs, beaten
4 tbsp. water (added 1 tablespoon at a time to form a soft dough)
1/2 tsp. salt

Wash chicken in salt water and clean it as needed. Cover and water and cook 45 minutes to 1 hour. Remove meat to cool, strain broth and discard vegetables. Remove chicken from the bones, cut, remove skin. Set aside.

To mix the dough, put flour, beaten eggs, salt in a bowl and mix with 1 tablespoon of water at a time to make a soft dough. When dough forms a ball and you can clean the sides of the bowl with the ball, it is moist enough. divide dough in half to roll.

Roll dough thin on a floured surface. Cut into squares and add to boiling broth a few pieces at a time. Stir after each few pieces are added to prevent sticking together. Cook on medium heat about 20 minutes after all dough has been added. Turn to simmer. Add chicken when heat is reduced and stir well. Should sit a few minutes before serving.

NOTE: I usually add onion and celery to the broth again when cooking the dough. The first onion and celery enhance the broth but don't look very nice after cooking that long.