Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

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. Drop in the chicken balls and boil for 4-5 minutes.
  5. Just before serving add watercress leaves to the soup.
  6. Serve hot with brown bread.

Reviews

(1)
Most Helpful

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.

Bluenoser December 23, 2007

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