Chicken Soup
Comfort in a Bowl: A Classic Chicken Soup Recipe
Is there anything more comforting than a warm bowl of chicken soup? This isn’t your average chicken soup; it’s a delicately flavored, creamy delight featuring tender chicken balls infused with fresh tarragon and lemon. Forget those heavy, overly-salted soups – this recipe focuses on fresh ingredients and a light, yet satisfying, texture. Perfect for a chilly evening, when you’re feeling under the weather, or simply craving a taste of home.
This recipe takes around 35 minutes from start to finish, making it a fantastic option for a weeknight meal. The secret lies in the small chicken balls – they cook quickly and stay incredibly tender. The addition of tarragon and lemon zest brightens the flavor profile, elevating this classic soup to something truly special. We’ve swapped out the usual noodles or vegetables for a smooth, creamy base that lets the chicken and herbs shine.
What makes this chicken soup different?
- Tarragon & Lemon: The fresh tarragon and lemon zest provide a bright, aromatic flavor that complements the chicken beautifully.
- Chicken Balls: Forming the chicken into small balls ensures even cooking and a delicate texture.
- Creamy Base: The smooth, creamy base creates a luxurious mouthfeel.
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
Serving Suggestions:
Serve immediately, garnished with a sprig of fresh watercress. A slice of crusty brown bread is the perfect accompaniment for soaking up every last drop of this delicious soup.
Frequently Asked Questions:
Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, you can! About 8oz of chicken breast will work well. Just be careful not to overcook them, as they can dry out more easily.
Q: Can I add vegetables to this soup?
A: While this recipe focuses on a creamy, streamlined flavor, you can certainly add finely diced vegetables like carrots or celery to the base while it’s simmering. Just be sure to cook them until tender before adding the chicken balls.
Q: Can I make this soup ahead of time?
A: It’s best enjoyed fresh, but you can make the base (butter, flour, milk, stock) ahead of time and store it in the refrigerator for up to 24 hours. Add the chicken balls and watercress just before serving.
Q: What if I don’t have fresh tarragon?
A: Dried tarragon can be used in a pinch, but the flavor won’t be as vibrant. Use about 1 teaspoon of dried tarragon for every tablespoon of fresh.
We hope you enjoy this delightful twist on a classic comfort food!
Chicken Soup
Ingredients
- 10 oz raw chicken skinned
- 2 tsp fresh taragon chopped
- 1 lemon grated rind
- 1 freshly ground pepper to taste
- 1 egg white
- 1 oz butter
- 1 oz plain flour
- 1 1/2 pints fresh milk
- 1 chicken stock cube crumbled
- 1 bunch watercress trimmed
Instructions
- Mince the chicken, mix in the taragon, lemon rind 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 the 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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