Chicken Soup

Name: Chicken Soup
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

10 ingredients

7 steps

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

1

Mince the chicken, mix in the tarragon, lemon zest and pepper.
2

Beat in the egg white, form the mixture into small balls using your hands.
3

Place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth.
4

Add pepper to taste.
5

Drop in the chicken balls and boil for 4-5 minutes.
6

Just before serving add watercress leaves to the soup.
7

Serve hot with brown bread.