Adapted from the Mennonite Community Cookbook.
• 1 broiler chicken (4 pounds), cut into pieces
• 1 1⁄2 teaspoons salt, divided
• 2 cups flour
• 1 tablespoon lard
• 2 eggs, lightly beaten
• 4 medium potatoes, cut into 1⁄2-inch pieces
• 2 tablespoons minced parsley
1. Place chicken pieces in large stockpot. Cover with water, and season with 1 teaspoon salt. Bring to slow simmer over medium heat, and boil for 20 to 25 minutes, or until chicken is cooked through.
2. Remove chicken from pot and allow to cool slightly, then debone and chop chicken; set aside. Reserve broth in pot.
3. Place flour in large bowl. Cut in lard. Make well in center. Add eggs, remaining salt, and 2 tablespoons water. Work into stiff dough. If too dry, add 1⁄2 teaspoon water at a time until dough is pliable.
4. On lightly floured surface, roll out dough as thin as possible, about 1⁄8-inch thick. Cut dough into 1-inch squares. Set aside.
5. Over medium-high heat, bring stock to simmer, and add potatoes. Drop dough squares into simmering stock, one at a time, then add chicken. Add additional water, as needed, to cover chicken, potatoes, and dough. Stir in parsley.
6. Simmer for 20 minutes, or until dough squares are cooked through.