• 3 cups flour
• 1 cup milk
• chicken broth
• 1 egg
• salt and pepper

Mix ingredients by hand with one cup of broth in a bowl, roll as thin as possible. Cut into small squares and place in pot of boiling broth for about half an hour.

Serve with baked chicken and salad.

This recipe was inspired by Judith’s mom, Rose Soulliere. There are many ways of making this delicious dish, but this is the easiest. Rose always cooks a whole chicken in a pot to make the broth, adds an onion, salt and pepper then uses the broth to make up the dough.