Simmer broth in large saucepan. Beat eggs with a fork until yolks and whites are thoroughly blended. Slowly pour eggs into broth, stirring with fork. The eggs form noodlelike strands when cooked. Add parsley flakes, salt and pepper and let simmer for 10 minutes. Serve hot with croutons. Yield: 4 to
Place 4 liters of water into a large pot; add the chicken carcass and leg, the unpeeled ginger, halved widthwise, 1 onion, the cloves, star anise and black mushrooms, and cook over medium heat for 2 hours.
A fast and delicious soup with the added touch of homemade egg noodles. Check out my other recipes for whole-wheat noodles, if you'd rather. Really good way to use up chicken left over from Sunday night dinner.
1. Rinse and drain the chicken. Place the chicken in a large pan, add water and salt, spices and herbs and bring to a boil. Reduce the heat and simmer. After 20 minutes, add the onion, celery, and optional carrots. Add potato chunks or rice if desired and if you are not using noodles. (Do not add