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.