German Reeble Soup

• 1 boiling Chicken
• Salt to taste
• 2 Bay Leaves
• 4 to 6 medium potatoes (finely diced)
• 1 small onion (finely dices)

Reebles:

• 2 eggs (well beaten)
• ½ to 1 cup flour (or as much as needed to make crumbly)
• ½ tsp. Salt.

Boil chicken and save broth. Add enough water to broth to make 2 ½ to 3 quarts of liquid. If needed, add bouillon cubes. Add potatoes, onions, and bay leaves and salt and pepper to taste. Bring to a boil and cook over medium heat until potatoes are tender. While this is cooking make reebles. (Hint double reeble amount.) Mix eggs and flour (more if needed) to make a crumbly mixture. When potatoes are tender, add reebles to soup a little at a time, stirring so they won’t stick. Cook for another 15 to 20 minutes and serve hot with chicken sandwiches made from broiling chicken or serve alone and save chicken for another time.