"David E. Ross" wrote:
>
>It was too late at night when I submitted the reply above, and I forgot
>a few things.
>
>After pulling the chicken meat from the bones, I diced the meat before
>returning it to the soup.
>
>My mother would add two things to her soup that I do not see in markets
>anymore. She would buy about six chicken feet, scrape the outer scales
>from the skin, and cook them in the soup. Having bough a whole stewing
>chicken, Mom would find immature eggs inside it (mostly just yolk and
>definitely no shell). She would carefully remove the eggs and cook them
>in the soup a few minutes before serving it.

You must be older than 60, nowadays the only way to get those eggs and
feet is from a fresh kill market or a poultry farm... some ethnic
markets still have them but they're as rare as hen's teeth.