1 whole chicken, boiled
Chicken broth
1 can chicken soup, clear
1 can cream of mushroom soup
1 egg
butter
flour

Cook chicken until done. Let cool, then pick chicken from bones. Place chicken into refrigerator. Take one cup chicken broth and pour into flour, as if making dough for bread. After mixing, place dough and remaining broth into refrigerator and leave overnight. Remove chicken broth and dough from refrigerator in morning.

Put broth into pot and bring to a boil. Add chicken soup and mix. Beat egg into mushroom soup and add to broth. Mix. Add chicken. Roll dough out thin. Cut dough and drop into boiling pot.

Cut heat down until another slice of dough has been cut. Turn heat back up each time after dough has been added. Add thin slice of butter with each slice of dough.