4 bones from the thigh of chicken (leftover from shredding chicken for chicken pot pie this morning)
3 bay leaves
2 tablespoons of dried onion
1 egg, slightly beaten
1.75 cups water
salt (you figure out how much you need)
In a sauce pan over high heat, add the bones, brown, add the water, bring to a boil, add the bay leaves, the dried onion, and the salt. Simmer for a while, until it tastes good.
Take off the heat, stir into a whirlpool and add the slightly beaten egg. Let cook at least 1 minute.
You’ve just made an EGG DROP SOUP!!!