flavourful culinary Solutions

European chicken broth and garnish 4 servings





1 liter of Rose Hill European chicken broth

2 carrots cut into julienne

1 white leek cut into julienne

4 green onions cut into wedges

10 shitaké cut into julienne (remove foot)

250 ml cooked chicken cubed

25 g salted butter






1. Prepare Rose Hill European chicken broth following the instructions.


2. Add butter to broth.


3. Separate broth in 4 equal portions in soup bowls and add the garnish.