Chicken Soup

chicken soup

Chicken Soup

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Servings: 4
Calories: 275


  • 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


  • 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
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