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Ingredients :
750ml stock
100g chicken, off the bone, julienne style
50g shredded carrot
75g finely sliced white cabbage
1 flat teaspoon ground black pepper
3 teaspoons lemon juice
1 egg
Salt to taste
Cornflour to chicken |
Method :
Add all the ingredients, except egg and cornflour,
into a pot and boil for 3 minutes over a light heat.
Stir in the cornflour – amount depends upon
required thickness of the soup.
Add the egg and continue to stir.
Season to taste. |