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Nutrition Facts
Serving Size 1 (331g) Recipe makes 4 servings The following items or measurements are not included below: 1 lemons, zest of
Calories 482
Calories from Fat 329		(68%)
Amount Per Serving		%DV
	Total Fat 36.6g	56%
	Saturated Fat 15.0g	75%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 500mg		20%
Potassium 524mg		14%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 0.3g	1%
	Sugars 0.1g
Protein 20.9g		41%
Vitamin A 993mcg		19%
Vitamin B6 0.3mg		14%
Vitamin B12 1.0mcg		16%
Vitamin C 7mg		12%
Vitamin E 0mcg		1%
Calcium 295mg		29%
Iron 1mg		8%
detailed view... how is this calculated?

Chicken Soup Recipe #2527

by Helen Watson1

SERVES 4

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

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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Chicken Soup Recipe #2527

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