2 quarts seasoned chicken broth
3 eggs
1/4 cup milk
1 teaspoon salt
3/4 cup flour
Directions:
Bring broth to boiling in a large pot.
Beat together eggs and milk. Stir in salt and flour. Pour batter from bowl into boiling broth in a thin string. Keep the broth boiling. After the last of the batter has been added, there is no need to boil any longer. The soup is done.
