NIDO-STYLE CHICKEN AND POTATO SOUP

Ingredients:

6	cups	chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
2	pc	MAGNOLIA CHICKEN STATION BREAST FILLET, cubed
1/4	tsp	iodized fine salt
1/4	tsp	pepper
1 (200 g)	pc	potato, cubed
1 (100 g)	pc	carrot, cut into strips
1	tbsp	cornstarch dissolved in 1 tbsp water
1	pc	MAGNOLIA BROWN EGG
3/4	cup	shredded lettuce
1		bouillon cube dissolved in 6 cups water

Procedure:

In a large saucepan, combine chicken stock, chicken, salt and pepper. Bring to a boil then add potato and carrot. Let simmer until vegetables are tender.
Add cornstarch mixture and egg, stirringly continuously until egg sets and soup thickens. Stir in lettuce.

Makes 5 servings.

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