Rub Soup

This is a yummy soup recipe from my sister-in-law, Suzie Ogden, and one of our favorites. I haven't put exact measurements on the amount of vegetables for you to use because it varies with the number of people you want to serve. You will have to "guesstimate".

Simmer whole chicken or chicken breasts in water with garlic, bay leaf, carrot, celery, onion. Once it is cooked, take the chicken, carrot, celery, and onion out of the pot. Bone the chicken and put it aside. Discard the carrot, celery and onion.

Saute (as much as you would like):

onion

celery

carrots

potatoes

Add:

broth

Better than Bullion

chicken

salt 

pepper

or other spices

Cook until mostly done.

Make rubs by mixing:

2 cups flour

1 tsp. salt

1 tsp. baking powder

3 eggs

Mix slightly with hands. The texture will be slightly dry. Do not over mix. Drop it in the soup by pieces. Cook for an additional 10 minutes.