1 lg. can chicken stock
1 whole fryer chicken
1 lg. egg
1 carrot
Salt and pepper to taste
1 bunch Bok Choy
3 stalks celery
3 scallions
1/4 pkg. Ramen noodles

1. Boil chicken in chicken stock with celery stocks, and 1/2 of the carrot. 2. Pull chicken from bones, cut into small pieces. 3. Slice scallions on diagonal, julienne carrots, slice Bok Choy in bite size pieces. Use about 2 stems of Bok Choy. 4. Return chicken to broth, add vegetables, bring to a boil. 5. In cup beat egg with 1 tablespoon water. 6. With broth at a full boil slowly drizzle egg in, you don't want the broth to stop boiling. 7. Serve with oyster crackers.