Chicken Soup

Ingredients

• 275 g raw chicken, skinned
• 2 teaspoons fresh tarragon, chopped
• 1 lemon, zest of
• 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. 1

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

2. 2

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

3. 3

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

4. 4

   Add pepper to taste. Drop in the chicken balls and boil for 4-5 minutes.

5. 5

   Just before serving add watercress leaves to the soup.

6. 6

   Serve hot with brown bread.