5 c. chicken broth
2 carrots, peeled and sliced
2 stalks celery, sliced
1 potato, peeled and diced
1/2 c. chopped onions
1/2 c. noodles
1/4 tsp. dried sage leaves
4 pepper corns
1 sm. bay leaf
1 egg
Juice of 1 lemon
Chopped parsley
1 c. cooked chicken, slivered

Combine chicken broth, carrots, celery, potato, onions, noodles, and spices in a pan. Bring to a boil. Cover and simmer for 25 minutes or until vegetables are tender. Add cooked chicken. Meanwhile, beat the egg. Beat in lemon juice. Slowly stir 1 cup soup into egg mixture. Gradually pour mixture back into soup pot, stirring constantly. Cook over low heat for 3-4 minutes, stirring constantly. Do not boil or mixture will curdle. Remove from heat. Stir in chopped parsley.