Chicken Soup With Egg And Cheese

Chicken Soup With Egg And Cheese
Chicken Soup With Egg And Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 12

    cups canned low-salt chicken broth

  • 2

    chicken breast halves with skin and bones skin removed

  • 3

    large carrots peeled

  • 1

    large onion quartered

  • 1

    celery stalk with leaves

  • 1

    bay leaf

  • 1/3

    cup farina (instant Cream of Wheat)

  • 3

    large eggs

  • 6

    tablespoons freshly-grated Parmesan cheese

  • 1/4

    cup cold water

  • Salt to taste

  • 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 tablespoons 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 tablespoons cheese and parsley. This recipe yields 6 servings. Per serving: calories, 226; total fat, 9 g; saturated fat, 4 g; cholesterol, 143 mg.

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