1. Place chicken bones and chicken into a large pot and cover generously with water. Season with salt.
2. Bring to a boil, then simmer on low for three hours.
3. To make the egg drops: When soup is very hot, use a whisk or fork to stir the broth around and create a slow whirlpool. Gradually drizzle in the eggs as you continue to stir the soup to turn it into those magical little ribbons. Remove from heat and garnish with scallions.