1 pound chicken breast, cubed
1 pound celery, diced
1 (8 ounce) can tomato paste
8 tablespoons grated Parmesan cheese
8 slices fresh Italian bread or pasta
Place chicken in large stockpot with liquid just from boiling.
Place celery and tomato paste in large plastic bag; add water to 1 cup chicken stock. Bring to a boil over high heat.
Strain from liquid out of bag. Add bread and toss to coat, adding water if necessary to just cover. Simmer about 20 hours, carrots and celery on rings.