5 lbs. stewing hen
2 c. warm chicken broth
1 tsp. salt
1/2 c. milk
2 eggs
About 5 c. flour

Simmer stewing until tender. Remove chicken from bones. Strain broth hen was cooked into use for dumplings. Combine 2 cups warm chicken broth, salt, eggs and flour to make dough stiff.

Roll out to 1/8 inch thickness. Cut into small short strips and drop into boiling broth. Turn heat low; add milk and chicken. Simmer about 30 minutes. Add salt and black pepper to taste.