Egg Soup

This is a lovely flavour and really hits the spot on a cold winter night.


  • soup bones
  • 1/2 an onion
  • salt / pepper
  • few carrots and celery
  • 2 Tbsp flower
  • 2 large eggs
  • maggie seasoning
  • parsley


  • Boil soup bones and add 1/2 an onion and salt and pepper.
  • Keep boiling slowly 2 to 3 hours if possible.
  • Add a few cut-up carrots and celery about 15 minutes before eating time
  • Mix 2 tablespoons flour and 2 large eggs into a little bowl.
  • Pour this mixture slowly into boiling stock and as you ‘pour’, stir with a fork quite fast so that this dough mixture breaks up into a lot of tiny little pieces.
  • This only actually needs to simmer about 5 minutes to be fully cooked.
  • Add some Maggie seasoning towards the end, (few drops) and perhaps some parsley.

Chicken Noodle Soup


  • small chicken
  • salt, pepper
  • onion
  • few carrots and celery
  • store bought noodles

[Question to Dietrich Family: What kind of noodles?]


  • Boil a small chicken an hour or so.
  • Don’t boil on a high heat — just enough to keep it bubbling.
  • While chicken is cooking, add salt, pepper and onion to it somewhere along the line
  • Chicken can be put on a something in oven to keep warm
  • Then you just add a few cut-up carrots, celery.
  • Boil store bought noodles in separate water — drain water into sink and add noodles to broth.

That’s it. If you want you could make homemade noodles.

Homemade Noodles

More nourishing than store bought noodles. Tastes better.


  • 3 eggs
  • 2 tablespoons cold water
  • 1/4 teaspoon salt
  • 2 cups all-purpose flower


  • Mix eggs, water and salt well.
  • Add Flour and kneed well.
  • Roll out with a rolling pin.
  • Shape into a roll and cut into the roll to make strips of desired width.

If you make more than you need, dry well and store in jar, plastic bag or freeze.