- Chicken stock
- Chicken breast
- English celery
- White pepper
- Egg white
- Pour the chicken stock in the stock pot. Bring to a boil. Slice the chicken breast and celery about 1 inch.
- Place the egg whites in the mixing bowl.
- Add the chicken breast in the boiling stock and simmer.
- Add the celery, egg white, salt and pepper, stir the stock and bring to a simmering point over a moderate heat.
- Simmer about 20 minutes. Ready to serve