Chicken Soup With Egg And Cheese Recipe

• 12 c. canned low-salt chicken broth
• 2 x chicken breast halves with skin and bones skin removed
• 3 lrg carrots peeled
• 1 lrg onion quartered
• 1 x celery stalk with leaves
• 1 x bay leaf
• 1/3 c. farina (instant Cream of Wheat)
• 3 lrg Large eggs
• 6 Tbsp. freshly-grated Parmesan cheese
• 1/4 c. cool water Salt to taste Freshly-grnd black pepper to taste Minced fresh parsley for serving

Directions