8 cups chicken broth (store-bought or homemade chicken broth - if using homemade, add a couple of bouillon cubes for extra flavor)
2 cups cooked chicken meat (cubed or shredded)
1 teaspoon celery salt
2 bay leaves
Salt/pepper, to taste
1.5 cups flour
Heat oil in a soup kettle. Add onion, carrots and celery and cook until starting to soften (about 8-10 minutes).
Add all remaining soup ingredients and bring to a boil. Reduce heat to med-low and simmer until veggies are tender (about 20-30 minutes).
Mix eggs and flour and stir thoroughly (batter will be very thick/sticky).
Drop by small spoonfuls into boiling broth.
Cover immediately and simmer for 10 minutes (NO PEEKING).
Salt and pepper, to taste.
Nutrition Info Per Serving: Calories 490.3 Total Fat 19.4 g Saturated Fat 5.5 g Polyunsaturated Fat 4.5 g Monounsaturated Fat 12.8 g Cholesterol 248.5 mg Sodium 2,419.4 mg Potassium 1,650.4 mg Total Carbohydrate 47.2 g Dietary Fiber 5.3 g Sugars 7.4 g Protein 33.4 g