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Chicken Soup

279 Calories per portion

ingredients

serves 4
275 g (10 oz) raw chicken, skinned
2 teaspoons fresh tarragon, chopped
grated rind of 1 lemon
freshly ground pepper
1 egg white
25 g (1 oz) butter
25 g (1 oz) plain flour
900 ml (1 1/2 pints) fresh milk
1 chicken stock cube
1 bunch of watercress, trimmed

method

1. Mince the chicken, mix in the tarragon, lemon rind and pepper. Beat in the egg white, form the mixture into small balls using your hands.

2. Place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until the soup boils, thickens and is smooth, add pepper to taste.

3. Drop in the chicken balls and boil for 4-5 minutes.

4. Just before serving add watercress leaves to the soup. Serve hot with brown bread.

What did you think?

10 people have helped to review this recipe. Thankyou!

Recipe
posted by luigi @ 12:37PM, 11/27/07
I like the recipe but i am vegitarian so i made a few changes and i have come up with the best vegitarian spicy chicken soup ever
No lemon's
posted by poulty @ 10:57AM, 6/23/08
I like the recipe both is there any way that i can make the soup with out the lemon
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