4 oz. chicken soup base
1 1/4 gallon water
1/4 tsp. pepper
1/4 c. chopped onion
3 tsp. soy sauce
3 eggs
2/3 c. flour

Prepare chicken broth and bring to a boil. Reduce heat to a simmer; add chicken and continue to simmer until chicken is tender.

Remove chicken and allow to cool slightly. Separate chicken from bones and add back to soup base. Mix eggs and flour together; set aside. Add remaining ingredients to base. Drop egg mixture into soup one spoonful at a time. Cover, cook for 5 minutes.

Serve with sprinkled parsley flakes.