Ingredients

• 1 , 3 pound
• 1 onion , chopped
• 1 stalk celery , with leaves
• 1 tablespoon poultry seasoning
• 1 teaspoon whole allspice
• 1 teaspoon dried basil
• 0.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon seasoning salt
• 1 , 10.75 ounce

Instructions

1. 1 Place chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is cooked.
2. 2 Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.
3. 3 In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir to form a thick dough.
4. 4 Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining dough. Stir, cover, and simmer for about 15 minutes.
5. 5 Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.

Nutrition per serving