Chicken soup

YOU
8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

500.00 g chicken breast fillets — diced
sea salt and freshly ground black pepper
olive oil — for frying
1.00 onion — finely chopped
2.00 potatoes — large, peeled and diced
1.00 stock cube — chicken
750.00 ml water — boiled
1.00 soup powder — chicken noodle
1.00 soup powder — cream of chicken
1.00 Litres water
5.00 ml Worcestershire sauce
cream
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Method:

Season the chicken with salt and pepper and brown in a little oil in a large saucepan. Add the onion and sauté; until tender. Add the potatoes and stir-fry lightly.
Dissolve stock cube (use an extra cube if desired) in the boiling water and add. Simmer until the potatoes are tender.
Dissolve the chicken soup powders in one litre water and add. Stir well and bring to the boil while stirring. Simmer for a few minutes until the soup thickens slightly. Season with Worcestershire sauce.
Serve in bowls with a swirl of cream and fresh bread or bread rolls.



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