1 cup all-purpose flour
2 cups water, divided
2 carrots, sliced
1 stalk celery
1 onion, peeled
2 eggs
1 cup chicken broth
1 cup lentils
2 cubes chicken
1 cup dry potatoes
2 cups all-purpose flour
2 teaspoons ground sage
4 cups water
Preheat oven to 250 degrees F (125 degrees C).
In a medium saucepan, combine 1 cup flour with 2 cups water. Bring to a boil, then remove from heat and separate bread cubes. Melt 1 cup of remaining flour in a large skillet over medium heat. Stir in 1 cup water; cook until almost dry; stir in cooked lentils and 3/4 cup chicken broth. Stir in 3/4 cup potato flakes.
In a large bowl, beat vegetable mixture, chicken broth mixture, lentils, potatoes and chicken together. Pour into a pot and stir in salt and 1 cup dry potatoes.
Pour soup into 6 individual bowls. Top each bowl with 2 cups flour. Spoon soup into bowls, then fill each bowl with 1 cup potato chips.
Bake at 250 degrees F (125 degrees C) for 1 hour or until top of cake springs back when lightly touched.