Chicken Egg Cheese Soup Recipe
Ingredients:
- 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
Directions:
- 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.