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  • Chicken Soup With Egg And Cheese

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    Chicken Soup With Egg And Cheese
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 c. canned low-salt chicken broth
    • 2 x chicken breast halves with skin and bones skin removed
    • 3 lrg carrots peeled
    • 1 lrg onion quartered
    • 1 x celery stalk with leaves
    • 1 x bay leaf
    • 1/3 c. farina (instant Cream of Wheat)
    • 3 lrg Large eggs
    • 6 Tbsp. freshly-grated Parmesan cheese
    • 1/4 c. cool water Salt to taste Freshly-grnd black pepper to taste Minced fresh parsley for serving

    Directions

    1. Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer till chicken is cooked through, about 25 min.
    2. Remove chicken and carrots from broth. Cut chicken into bite-size pcs; throw away bones. Thinly slice carrots. Throw away onion, celery, and bay leaf.
    3. Bring broth to boil. Gradually whisk in farina; boil till broth is very slightly thickened and smooth, whisking often, about 5 min.
    4. Whisk Large eggs, 4 Tbsp. cheese, and 1/4 c. water in medium bowl; gradually pour into boiling broth, stirring constantly till small egg threads form, about 3 min. Add in chicken and carrots to pot; simmer till heated through, about 5 min.
    5. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 Tbsp. cheese and parsley.
    6. This recipe yields 6 servings.
    7. Comments: This soup is from Italy.

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