3 lbs. stewing chicken, cut up
1/2 c. celery, diced
1 sm. onion
2 tbsp. Roman cheese
2 lbs. endive
3 eggs
1 carrot
Salt and pepper to taste

Put chicken and cover with water, celery, onion, carrots. Boil for 2 hours. Wash endive. Boil about 45 minutes. Strain and cut into small pieces. Add to chicken soup.