Chicken and Cucumber Soup

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Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large cucumber
  • 1 uncooked chicken breast
  • 4 cups Chicken Stock
  • 2 to 4 tablespoons sherry


  1. Peel the cucumber, cut it crosswise into halves, and remove the seeds. Slice it into thin rings.

  2. Remove the skin and bones from the chicken breast and cut the meat into thin bite-size slices.

  3. Heat the stock to boiling. Add the cucumber and chicken and boil for two minutes. Add the sherry.

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