Fabulous soup made with roasted diced chicken breast (one half). Plus water, chicken stock, and three Brussels sprouts, diced Italian style. Plus one julienned white onion. Cooked together for at least forty-five minutes. Thickened with a teaspoonful of arrowroot. The herbs tarragon and sage were added ten minutes before serving.
The chicken breast was cooked with two others in a casserole dish for at least 45 minutes at 180 deg C on the middle shelf of a preheated oven.
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