Recipe for...Chicken Egg Cheese Soup


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken Egg Cheese Soup This recipe is rated : 0 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 Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: kes can be added if it spreads. The material is crumbly but can be dropped from a teaspoon on greased pans and merges during the cooking. CORN FLAKE COOKIES 4 cups corn flakes. 1 cup sugar. 1 egg. Add the sugar and flakes to the beaten egg, being careful not to crush the flakes. Drop from spoon on greased pans. Bake in moderate oven. Makes 21/2 dozen. CORN FLAKE NUT COOKIES 2 eggs. 1 cup chopped nuts. 1 cup sugar. Flavor with vanilla. 5 cups corn flakes. Cream the egg yolks
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