In a medium saucepan, bring the chicken bone broth to a gentle boil over medium heat.

Add the salt to the broth, and stir to combine.

In a small bowl, beat the eggs until well combined.

Reduce the heat to low, ensuring the broth is at a gentle simmer.

Slowly pour the beaten eggs into the broth in a thin, steady stream, stirring the broth gently in a circular motion with a fork or chopsticks. This will create thin ribbons of cooked egg.

Once all the egg has been added and cooked, remove the saucepan from the heat.

Ladle the soup into bowls, and serve immediately.