Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
3-1/2 cups (1 lb 8 oz or 1-No. 2-1/2 can) Soup and Gravy base, chicken
6 gallon water, boiling
1-1/2 quart (30 eggs) eggs, whole, well beaten
6 2/3 cups (1 lb 4 oz) onions, green, chopped (optional)
Stir Soup and Gravy base into boiling water. Pour well beaten eggs slowly into boiling soup, stirring with a spoon until all eggs are added. Bring to a boil; cook 3 minutes. Add onions.
NOTE:
1 lb 8 oz fresh green onions A.P. will yield 1 lb 4 oz chopped green onions.