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Preparation

1. Peel and slice potatoes. Soak in a lage pot of water for 3-4 hours to remove some of the potassium, or boil potatoes for 5 minutes, drain water, then add fresh water and cook until tender.

   Place chicken or turkey pieces in Dutch oven with 6 cups water. Add celery, salt, pepper and herb seasoning. Bring to boil. Reduce heat and simmer, covered for 60 minutes or until tender. Remove meat from bones and set aside.
2. Add leached or double-boiled potatoes and onion to broth. Bring broth to a boil and cook until potatoes are tender, approximately 15 minutes. Remove vegetables with slotted spoon and set aside.
3. In a large bowl, mix flour and butter together with a fork. Add egg and 2 tablespoons water; mix with fork until ingredients are moistened.
4. Roll out dough 1/3” thick. With a sharp knife, cut dough into strips. 
5. Add noodle strips to broth and cook for 15 minutes (If using prepackaged dumpling noodles, simply add them to the broth at this time.)
6. Add vegetables and meat to the broth and simmer for 5 minutes.
7. Sprinkle with fresh parsley and serve.