Wedding Soup - cooking recipe

Ingredients

1 large soup chicken
5 qt. water
4 stalks celery, chopped
4 sprigs parsley, chopped
2 large carrots, chopped
1 large onion, chopped
2 Tbsp. chicken base
1 c. cooked and chopped escarole or curly endive
1 c. rice, cooked
4 eggs
1/4 c. Parmesan cheese, grated
1/4 c. Progresso bread crumbs
salt and pepper

Preparation

Wash chicken and place in a large pot.
Add water and bring to a boil over high heat.
Skim well and add celery, parsley, carrots and onion.
Cover and simmer for about 3 hours or until chicken is tender and meat starts to fall from bones.