Spring Vegetable Chicken Soup

Spring Vegetable Chicken Soup

1cup cooked and chopped chicken breast (reserve water for stock)

1 small onion, chopped

4 carrots, sliced

½ bunch spinach, leaves cut thinly

1cup frozen peas

1 potato, grated

125ml fresh cream

2 large egg yolks

4 all spice

4cups water

1tbsp flour

salt and freshly milled black pepper


Mix flour and chicken stock. Leave aside.
Place all vegetables into a pot and stirfry adding chicken.
Add water and chicken stock.
Cook for 10min until vegetables are tender.
In a small bowl, combine egg yolks, all spice and seasonings. Stir mixture into soup. Cook gently over low heat until heated through.
Adjust seasonings to taste.
Serve with warm bread.

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