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

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. In the meantime, beat the egg. Beat in lemon juice. Slowly stir in 1 cup of soup to the egg mixture.

Gradually pour mixture back into soup pot stirring occasionally. Cook over low heat for 3 to 4 minutes, stirring constantly. Do not boil or mixture will curdle. Remove from heat. Stir in parsley.