1 1/2 c. flour
1/2 tsp. salt
1/4 c. shortening
1/4-1/2 c. water
2 qt. chicken broth
Pinch of sage
Salt & pepper
2 lb. cooked chicken

Sift flour with salt. Cut in shortening with pastry blender. Add water. Roll out thin on floured board. Cut into 1 inch strips (about 1 x 1 inches). Cook covered in chicken broth (boiling) until done. Add chicken and season to taste.