Chicken Egg Drop - cooking recipe

Ingredients

1 whole chicken
bay leaf
1/4 c. onion, diced
1 stalk celery, diced
1 1/2 tsp. salt
water
chicken base or bouillon
1 c. melted butter
10 eggs, beaten
4 c. flour

Preparation

Boil chicken with bay leaf, onion, celery, salt and water. When chicken is tender, remove, take bone and skin off and cube chicken.
Strain broth.
Add water to make 5 quarts.
Add a little base or chicken bouillon to broth if necessary.
Bring to a boil. Add Egg Drops to soup.
Boil 20 minutes.
Add cubed chicken and heat again.
Makes approximately 10 to 12 servings.