1 cup chicken broth
3/4 cup vegetable broth
1 pound bone-in chicken thighs
1 medium onion, sliced into 1/2 rings
1 medium carrot, sliced into 2 rings
1 medium carrot, sliced into 1/2 rings
1 medium sweet potato, peeled and cubed
2 eggs
1/2 cup chicken broth
1 tablespoon chicken bouillon granules (optional)
salt and pepper to taste
In a large pot over medium heat, bring chicken broth to a boil. Add vegetables, chicken, onion, carrot, carrot, onion, carrots, sweet potato and eggs; reduce heat to low. Cover pot and allow to simmer.
In a separate small bowl, combine bouillon granules, salt and pepper.
Return pot to a boil and stir in chicken broth, chicken, carrot, onion, carrots, onion, celery and eggs. Reduce heat to medium and allow to simmer for about 5 minutes.