2 lg. whole chicken breasts
1 whole onion
2 carrots (whole), peeled
Salt and pepper to taste

Place the above ingredients in a large pan and cover with water, about 2 inches above the chicken breasts. Simmer for 2 hours. In a separate pan, cook 8 stalks of celery, chopped into fine slices. One head of chickory chopped into small pieces. Add salt to about 3 inches of boiling water and cook celery and chickory until tender. Drain and keep to one side.

When the broth is done, sift the broth into a clean, large pan. Add the cooked greens. Take the cooked carrots and slice and add to broth. Do not use the onion. Put back on stove and simmer. In a large bowl, beat 6 eggs until frothy and add 1 cup of Romano grated cheese and beat until mixed well. Bring the broth to a boil and add the egg/cheese mixture. Place a cover on the pan and boil for 10 minutes. Remove the cover and take a butter knife and slice the egg mixture into small pieces. The egg mixture will puff up like a souffle. Turn the broth down to a simmer and add 1 cup of tomato sauce. Break up cooked chicken breasts into bite size pieces and add into the broth. Cook another 10 minutes. This soup is best prepared the night before you want to serve. The flavor enhances sitting for awhile. Heat and serve.