1 chicken
Salt & pepper
Thyme, sage & oregano to taste
Bay leaves
2 c. flour
Butter the size of walnut
Cold water
2 to 3 boiled eggs

Place whole chicken (or cut up pieces) in heavy pot, cover with water, add quartered onion, 2 bay leaves, 2 to 3 lemon slices, spices, salt and pepper. Bring to a boil, cover and simmer until tender. Bone chicken, reserve meat. Discard onions, etc. Reserve broth.

Blend flour, 1 tablespoon salt and butter well. Add cold water until dough. Knead gently until smooth. Roll very thin and cut into strips. Bring broth to roaring boil. Drop a few dumplings in; as soon as they roll under use more until all are used. A little boiling water (or broth) can be added if not sufficient to float dumplings under. Add boned chicken and cut up eggs. Low boil until broth thickens. A little cornstarch can be used if broth is still too thin. This is even better the second day.