INGREDIENTS
1
Rotisserie chicken, whole
1
Bay leaf
3
Carrots
1 cup
Celery
1 tsp
Marjoram, dried
1 tsp
Parsley flakes
1/2
White onion
3
Eggs
12 cups
Chicken broth
2 cups
All-purpose flour
1/4 tsp
Black pepper
1/2 tsp
Salt
1
Salt and pepper
1 tbsp
Water