Chicken & Pistachio Soup

Cut the chicken breast meat in half lengthways and place into a pot with the water.

Bring the water to the boil and then turn it down to low so that the liquid is gently simmering.

Simmer for 15 - 20 minutes.

Meanwhile, pour boiling water over the pistachios and leave for 20 minutes. Drain and peel off the skin. Chop roughly and set aside.

Drain the cooked chicken reserving the cooking liquid. Let the chicken cool enough that you can handle it and then chop it into small pieces.

Measure the liquid that the chicken was cooked in to make up 6 cups, adding water if there isn’t enough.

Bring this to the boil  then turn down to a simmer.

Beat the egg with a fork in a small bowl, add the lemon juice, flour and salt and mix well.

Add some of the hot chicken stock spoon by spoon to the egg mixture, mixing all the time until the flour thickens a little.

Add this to the pot and stir.

Add the chicken pieces and pistachios and boil for 2 minutes.

Serve hot.

The amounts for this recipe are entree size. 

This is a light and refreshing soup perfect for a first course.