Chicken Soup
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 275 g raw chicken, skinned
- 2 teaspoons fresh tarragon, chopped
- 1 lemon, zest of
- to taste pepper, freshly ground
- 1 egg white
- 25 g butter
- 25 g plain flour
- 900 ml milk
- 1 chicken stock cube
- 1 bunch watercress, trimmed
directions
- Mince the chicken, mix in the tarragon, lemon zest 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 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.
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Reviews
-
Had some leftover chicken from supper the other night and so we used your recipe for soup. Turned out very nice and tasty and hit the spot after a walk . Thanks very much.
