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Mix together the dough ingredients to form a stiff dough. Roll the dough into a long ½ inch rope (you may need to flour your hands a bit) and set aside.
In a dutch oven or large pot melt the butter over medium heat. Add The onion, celery, and potato. Cook, stirring occasionally, about 2 minutes.
Pour in the chicken broth and bring to a boil over medium-high heat.
Pinch off ½ inch pieces from your dough rope and drop them into the soup.
Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Slowly stir in the half-and-half and cook until heated through. Add salt and pepper to taste.