1 egg
2 c. bok choy
1 c. celery
5 med. size fresh mushrooms
4 chicken wings & 2 backs, or unboned wings, back & neck plus bones from "boned" chicken (or substitute turkey)
1/8 tsp. oregano
1/8 tsp. tarragon
1/8 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. seeds of 1 cardamom
2 1/2 tsp. salt
1/4 tsp. sugar

Cut the wings at the joints and chop the backs into 4 to 8 pieces of equal size. Put meat and bones in 2 quart pot with enough water to cover. Add salt, sugar and all spices. Boil, covered until meat pulls easily off bone and bone cartiledge is soft (about 1-1 1/2 hours).

While meat is boiling: Hard boil egg and refrigerate to cool. Slice celery into 1/4 inch wide cross sections (it's fine to keep a few leaves, say a tablespoon).

Slice bok choy into 1/2 to 3/4 inch cross sections including leaves. The stem slices should be square. Wash and trim mushrooms. At this point the egg should be cool enough to slice into thin discs.

Next, after meat is ready, remove from broth. Save broth. Remove meat from bones and return meat to broth. This step is not necessary if you don't mind a bony soup. Add enough water so that pot is 2/3rds full.

Bring meat and broth to a boil. Add celery. Boil 3 minutes. Add bok choy and mushrooms and continue boiling 3 more minutes. Add egg. Stir to break up yolk.

Soup is done (about 3 more minutes) when celery is dark green, soft but still crunchy. Bok choy should also be crisp. Do not wait too long or bok choy will get mushy. Serves 4-5.