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
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 2 tablespoons cheese and parsley.
