Chicken Egg Cheese Soup - serves 6

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

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.