Chicken Soup
Ingredients
- 10 oz raw chicken skinned
- 2 teaspoons fresh tarragon chopped
- grated rind of 1 lemon
- freshly ground pepper
- 1 egg white
- 1 oz butter
- 1 oz plain flour
- 1 1/2 pints fresh milk
- 1 chicken stock cube
- 1 bunch of watercress trimmed
Instructions
- 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.
- 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.
- Drop in the chicken balls and boil for 4-5 minutes.
- Just before serving add watercress leaves to the soup. Serve hot with brown bread.
Calories: 275 kcal
Carbohydrates: 17 g
Protein: 14 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 59 mg
Sodium: 403 mg
Potassium: 391 mg
Fiber: 1 g
Sugar: 10 g
Vitamin A: 568 IU
Vitamin C: 15 mg
Calcium: 228 mg
Iron: 1 mg