(by Mary Jones)
3/4 c. boiling water
1/3 c. butter
1 c. flour
pinch of salt
3 - 4 large eggs
1 whole chicken or 3 chicken breasts, cooked
8 c. chicken broth
1 bouillon cube
salt to taste
4 large carrots, sliced
4 celery stalks, sliced
1 c. onion, diced
Bring water to boil, and add butter and flour
Stir until mixture is thickened and leaves the sides of pan.
Let cool until lukewarm, then stir in eggs one at a time.
Remove skin and bones from cooked chicken, and cut into cubes or small pieces.
In a large pot, bring chicken broth and bouillon cube to a boil.
Season with salt if necessary, and add vegetables and cooked chicken.
Cook over medium-high heat for 20 minutes.
Drop small teaspoonfuls in soup and boil for 5 - 10 minutes.
(Read Bambi and Bullwinkle Stew, the story that accompanies this recipe.)