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Ingredientes
- 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
Direcciones
- Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer till chicken is cooked through, about 25 min.
- Remove chicken and carrots from broth. Cut chicken into bite-size pcs; throw away bones. Thinly slice carrots. Throw away onion, celery, and bay leaf.
- Bring broth to boil. Gradually whisk in farina; boil till broth is very slightly thickened and smooth, whisking often, about 5 min.
- Whisk Large eggs, 4 Tbsp. cheese, and 1/4 c. water in medium bowl; gradually pour into boiling broth, stirring constantly till small egg threads form, about 3 min. Add in chicken and carrots to pot; simmer till heated through, about 5 min.
- Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 Tbsp. cheese and parsley.
- This recipe yields 6 servings.
- Comments: This soup is from Italy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 631g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 89 | 34% |
| Total Fat 9.93g | 12% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.06g | |
| Cholesterol 134mg | 45% |
| Sodium 247mg | 10% |
| Potassium 720mg | 21% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.05g | 3% |
| Protein 24.29g | 39% |
