Italian Easter Soup

In stockpot, bring chicken, onions, celery, carrot, bay leaves, parsley, garlic, salt and 14 cups (3.5 L) water to boil; reduce heat and simmer, partially covered and skimming off foam, for 4-1/2 hours.

Strain and reserve chicken for another use. Refrigerate stock until fat congeals on surface; lift off and discard. (Make-ahead: Refrigerate stock in airtight container for up to 3 days or freeze for up to 1 month.)

Cut baguette into sixteen 1-inch (2.5 cm) thick slices. Toast on baking sheet in 375°F (190°C) oven, turning once, until dry, about 15 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

In bowl, beat eggs; soak each bread slice in eggs. Sprinkle each with 1 tsp (5 mL) of the cheese; layer in heatproof bowl or tureen.

Bring stock to boil; pour two-thirds over bread, pressing to submerge. Cover and let stand for 5 minutes.

To serve, spoon 2 slices bread into each bowl; ladle some of the remaining hot stock over top. Serve with remaining Parmesan cheese to sprinkle over top.

Source : Canadian Living Magazine: April 2009