4oz
Chicken (raw or cooked)
1 pint chicken stock
1/2 pint milk
Salt and pepper to taste
2/3 heaped teaspoons of cornflour
1 oz of butter
-
Melt
butter in a pan
-
Add
chopped chicken and cook for 2 minutes
-
Add
chicken stock and boil
-
Add
salt and pepper to taste
-
Remove
soup from heat and add milk
-
Return
soup to the heat and bring back to the
boil
-
Mix
the cornflour in a little water
-
Remove
the soup from the heat and slowly mix
in the cornflour paste to thicken.
