2 eggs 2 one-half egg shells of Chicken broth 2 +++ white flour Pinch of baking powder Mix together. Form into all and let rest. Roll out dough to 1/4 inch thick. Slice to whatever size you want. Cook in pot of boiling chicken broth.

This sounds similar to a Chicken Spaghetti a friend used to make whenever she invited me to dinner because I loved it but think hers had Cream of Mushroom soup in it. Know it had Velveeta and peas. Will have to tinker with it. Thanks. RL`

Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.

I bounce back and forth on a couple of recipes here are two we enjoy. This first one has no quantities, I saw it done on a cooking show years ago and could only manage to copy down the ingredients. It really is quite good. You could go with the qunaties as described in the second recipe I bet it's close. Chicken Cacciatore chicken breasts ,or thighs and breasts flour salt and pepper to taste whole button mushrooms chopped celery, onion and carrots minced garlic chopped tomatoes, about triple the quantity of the other chopped veggies sprigs of oregano, thyme and basil red wine tomato paste Cook the chopped veggies in olive oil until soft but not browned, add garlic. Cook until soft. Add mushrooms cook until they start to give up some liquid. Add tomatoes Dip the chicken in flour, shake off excess. In a separate pan from the veggies ,brown the chicken pieces. Season with salt and pepper. When lightly browned add red wine. Put olive oil in the bottom of a roaster, place veggies and herbs in the roaster, lay the chicken on top. Add more wine. Place about a tsp of tomato paste on the each of the chicken pieces. Cook covered at 400 until chicken is cooked through. Aboun an hour or so. Chicken Cacciatore 8 Chicken breasts or a combo of breasts and thighs 1 1/2 Tbl Olive Oil 1 1/4 Cup Onions Chopped 8 Oz Mushrooms rinsed, drained , and quartered 1 1/2 Tsp Garlic Minced 1 Tsp Dried Oregano 2 Tbl Parsley Chopped 2 Cup Tomato Sauce 1/2 Cup chicken broth 1/2 Cup Kalamata Olives pitted and quartered (optional) Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper.Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp 12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours.~