1.75 litres (3 pints) chicken stock
175 g (6 oz) cooked chicken, minced
3 oz (75 g) cooked ham, minced
3 tablespoons sherry (optional)
salt and pepper
6 eggs
chopped parsley to garnish
175 g (6 oz) cooked chicken, minced
3 oz (75 g) cooked ham, minced
3 tablespoons sherry (optional)
salt and pepper
6 eggs
chopped parsley to garnish
method
1. Bring the stock to the boil, then add the chicken and ham.
2. Mix well, then stir in the sherry, if used, and salt and pepper.
3. Heat through gently.
4. Break an egg into each of six warmed soup bowls and pour on the hot soup.
5. Sprinkle with parsley and serve immediately.
2. Mix well, then stir in the sherry, if used, and salt and pepper.
3. Heat through gently.
4. Break an egg into each of six warmed soup bowls and pour on the hot soup.
5. Sprinkle with parsley and serve immediately.
serving amount
serves 6
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