Chicken Herb Soup
100 grams shredded boneless chicken pieces
1 litre(s) chicken stock or water
1 tablespoon(s) finely chopped coriander leaves
6 mint leaves finely chopped
1 cup(s) finely chopped spinach
2 spring onion(s) finely chopped with the greens
½ teaspoon(s) nutmeg powder
1 tablespoon(s) white flour
1 tablespoon(s) butter
salt and white pepper to taste
1 tablespoon(s) fresh cream (optional)
In a pot combine the chicken stock or water with the chopped herbs. Bring to a
boil and simmer for about 10 minutes or till the herbs are tender. Cool and
blend to a puree. Heat half the butter in a pan and stir-fry the shredded
chicken pieces till tender. Remove from the pan and keep aside. In the same pan
heat the remaining butter, add the white flour and stir-fry for about 1
minute(s). Add the chicken pieces, herb puree, white pepper powder and salt.
Simmer on medium level while stirring for about 4 minutes. Beat the cream and
stir into the soup. Heat through well.