1 whole chicken
3 c. all purpose flour
3 eggs
1 tsp. salt
1 c. milk
1 can cream of chicken soup

Boil chicken until tender; debone and cut into bite sized pieces. Set aside. Beat eggs and salt together. Add flour to make a thick dough. Roll out dough on floured surface until very thin. Cut into 1/2 inch strips. Dry for 20 minutes and drop a few at a time into rapidly boiling chicken broth. Cook until tender. Then add milk and soup. Bring to a boil and add chopped chicken. Serve.