LOCATION: Recipes >> Soups >> Chicken 13
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Chicken 13
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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.
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