Chicken and Egg Noodle Soup

Ingredients:
4 large cans chicken broth (128 to 200 ounces)
2 extra large eggs, beaten
Flour
1/2 to 1 cup cut up cooked chicken

Preparation:
Place broth in saucepan and add chicken. Bring broth and chicken to a boil. Reduce heat to bring the broth to a gentle boil.

Mix flour into eggs until thickened but will still pour in strings off a spoon. Drizzle egg/flour mixture into broth in slow strings. Simmer an additional 3-5 minutes to cook noodles.

History:
This is one of Mom’s standards. It was very comforting especially in cold weather.