Chicken Custard In Broth

Preheat oven to 400 degrees F. Have ready buttered custard cups or tins.

Break celery to remove strings and cut into a blender. Add chicken, 1/3 cup broth, egg, cheese, and parsley, then puree until smooth.

With a tablespoon, fill cups with puree and place cups in a pan of warm water to bake. Place pan in preheated oven for 10 minutes.

Allow remaining broth to simmer while chicken custard is in the oven. Season with salt and pepper to taste.

When custards are cooked, unmold each into a soup plate and pour hot broth into each plate. Sprinkle more cheese over custard and soup.

Extra chicken custard will keep in the refrigerator for up to 2 days.