Remove the chicken from the bone and place the chicken back in the pot. |
Add a container of chicken stock and heat on medium until the liquid begins a slow boil. |
Prepare the dough by adding 2 cups of flour, 1 Tsp. shortening, a pinch of salt, and 3 eggs. Blend with water until you get a sticky mixture. |
Cut the dough into squares and drop into the stock which is at a slow boil. |
The dough is beginning to float on the top of the slightly boiling broth. At this point you can add a few potatoes that should be quartered before you drop them into the pot. |
Slowly bring the mixture to a boil and allow it to boil for 20-30 minutes, or until the potatoes are soft. |
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