Chicken Soup with Egg and Cheese

Name: Chicken Soup with Egg and Cheese
Yield: Makes 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; Chopped fresh parsley

By Marie Simmons

November 30, 2001

Recipe notes