2 chicken thighs
1 lg. carrot, pared
2 stalks celery
1 lg. onion
6 c. water
1/2 tsp. whole peppercorns
3 lg. eggs
2/3 c. grated cheese
2 tbsp. chopped fresh parsley
Lg. pinch nutmeg
1/4 tsp. salt
Pinch pepper

Put chicken thighs, cut up celery, carrot and onion into large stock pan. Add 6 cups water and peppercorns. Heat to boiling; reduce heat and simmer covered 1 hour.

Strain stock through sieve. Discard vegetables and peppercorns. Degrease stock. Whisk eggs in bowl until well beaten; whisk in cheese, parsley and nutmeg.

Heat stock over medium high heat to boiling. Stir stock rapidly while adding egg mixture in thin steady stream. Immediately remove soup from heat. Let stand 2 minutes before serving. Season with salt and pepper just before serving.