Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Chicken 13

Print this Recipe    Chicken 13

Chicken Soup
Yield: 4 servings

275 g raw chicken; skinned
2 teaspoons fresh tarragon; chopped
1 lemon; zest only
freshly ground pepper
1 egg white
25 g butter
25 g plain flour
900 ml milk
1 chicken stock cube
1 bunch watercress; trimmed

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.