1 whole fryer chicken
3 c. all-purpose flour
2 eggs
1 can cream of chicken (if desired)

Put chicken into deep pan of water; cook until done. Remove chicken from broth; save broth. Let chicken cool, then take meat off bone; take some broth from pan, add to flour, eggs and stir until thick; let cool. Spread flour on counter top, add cooled dough; knead. Then take rolling pin and roll out flat, cut into small squares. Take squares with spatula and put into boiling broth; stir frequently. Add chicken and cook on medium heat for 1 hour. Add cream of chicken; let simmer 15 minutes. Serve.