4 egg yolks
4 sticks celery
1 med. onion
2 c. flour
1 whole chicken
4 chicken bouillon cubes
1/2 stick butter
1 tbsp. each salt, pepper, garlic salt
1 bunch parsley

Boil cut up chicken until falls of bone. Remove from broth and de-bone, cut into small chunks. Add salt, pepper, bouillon to broth. Chop parsley very fine, eliminate as much of stem as possible. Melt butter and add chopped parsley and finely chopped onion and chopped celery to butter. Saute 5 minutes. Add to broth.

Mix flour and eggs to right thickness and roll out thin (approximately 3 inches wide). Cut very thin. Add to broth. Boil 1/2 hour. Add chicken, boil 15 minutes and serve.