Ingredients:

chicken
parsley
onion
celery
flour
eggs
baking powder
3-4 potatoes

Procedure:

Place chicken, whole onion, 4 stalks celery and parsley flakes in large pot. Bring to boil. Cover and cook slowly about 2 hours or till meat falls off bones. Remove all meat, bones & vegetables from broth.  Set aside. Return broth to stove, adding water as needed. Bring to rolling boil.Make dough by starting out with 3-4 cups flour. Add 1/2 tsp baking powder. Add 3 eggs. Mix until dough holds together. You may add  a little water.Roll out very thin on floured surface. Cut into  2 inch squares.  Drop into pot of boiling broth, slowly. Bring to boil, then lower heat. Separate them as they stick together at first. After 10 minutes, add thick sliced potatoes.Separate chicken meat from bones and return  chicken to broth.You may add minced onions  and/or chicken bouillon for more flavor if desired.Cook till dough is tender, probably 10 minutes more.Salt may be added.