In a large pot, combine the chicken, chicken broth, marjoram, poultry seasoning, and black pepper.

Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour or until the chicken is tender.

Remove the chicken, shred it, and set aside. Strain the broth, skim off excess fat, and return the liquid to the pot.

In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing just until the dough comes together.

Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 1-inch wide strips or squares.

Bring the broth back to a gentle boil. Add the pastry strips one at a time, stirring gently to prevent sticking.

Reduce the heat to medium-low and simmer for 15-20 minutes until the pastry is cooked and tender.

Add the shredded chicken back to the pot and stir until warmed through.

Ladle the chicken and pastry into bowls and serve hot. Garnish with fresh parsley if desired.