Chicken
Egg
Cheese
Soup
-
serves
6
12
cup
canned
low-salt
chicken
broth
2
chicken
breast
halves
with
skin
and
bones
skin
removed
3
lrg
carrots
peeled
1
lrg
onion
quartered
1
celery
stalk
with
leaves
1
bay
leaf
1/3
cup
farina
(instant
Cream
of
Wheat)
3
lrg
eggs
6
tbsp
freshly
grated
Parmesan
cheese
1/4
cup
cold
water
Salt
and
freshly-ground
black
pepper
to
taste
Chopped
fresh
parsley
for
serving
Combine
first
6
ingredients
in
large
pot.
Bring
to
boil.
Reduce
heat,
cover,
and
simmer
until
chicken
is
cooked
through,
about
25
minutes.
Remove
chicken
and
carrots
from
broth.
Cut
chicken
into
bite-size
pieces,
discard
bones.
Thinly
slice
carrots.
Discard
onion,
celery,
and
bay
leaf.
Bring
broth
to
boil.
Gradually
whisk
in
farina,
boil
until
broth
is
very
slightly
thickened
and
smooth,
whisking
often,
about
5
minutes.
Whisk
eggs,
4
tbsp
cheese,
and
1/4
cup
water
in
medium
bowl,
gradually
pour
into
boiling
broth,
stirring
constantly
until
small
egg
threads
form,
about
3
minutes.
Add
chicken
and
carrots
to
pot;
simmer
until
heated
through,
about
5
minutes.
Season
soup
with
salt
and
pepper.
Ladle
soup
into
bowls.
Sprinkle
with
remaining
2
tbsp
cheese
and
parsley.
Submitted By (Miki)
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