Chicken Egg Cheese Soup Recipe

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Type: Chicken Egg Cheese Soup Free Cooking Recipe – Soups

This is a good one!

Ingredients / Directions
12 cup(s) 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(s) farina (instant Cream of Wheat)
3 lrg eggs
6 tbsp freshly grated Parmesan cheese
1/4 cup(s) 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(s) 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.

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