Chicken Soup recipe
information
279 Calories per portion
ingredients
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
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
accompaniments
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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.
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.
serving amount
serves 4
rate this recipe
8.7
out of 10
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more information
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