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

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. Meanwhile, beat the egg. Beat in lemon juice. Slowly stir 1 cup soup into egg mixture. Gradually pour mixture back into soup pot, stirring constantly. Cook over low heat for 3 or 4 minutes, stirring constantly. Do not boil or mixture will curdle. Remove from heat. Stir in chopped parsley.