3 to 3 1/2 lb. chicken, cut up
4 1/2 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 stalk celery, cut up
1 carrot, cut up
1 sm. onion, cut up

SOUP INGREDIENTS:

3 c. broth
1 tsp. salt
Dash of white pepper
1 green onion, chopped
2 eggs, slightly beaten
2 tbsp. water
2 tbsp. cornstarch

For broth: Combine chicken and spices and vegetables. Heat to boiling. Skim foam; reduce heat. Cover and simmer for an hour. Add extra water if needed. Remove chicken and vegetables. Chicken may be saved for other uses, but discard vegetables. Strain broth and measure out 3 cups.

For soup: Heat broth, salt and white pepper to boiling in 3 quart saucepan. Stir egg mixture slowly into broth, stirring constantly with fork until eggs form shreds. Add chopped green onions. Mix water and cornstarch in small bowl. Whip mixture into soup until soup thickens slightly. Remove from heat and serve. Makes 4 servings.