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Chicken soup

Recipe from: 5/15/1997 12:00:00 AM
Ingredients 12
Servings 8


  • 500
    chicken breast fillets, diced
  • salt and freshly ground black pepper
  • olive oil for frying
  • 1
    large onion, finely chopped
  • 2
    large potatoes, peeled and diced
  • 1
    chicken stock cube
  • 750
    boiling water
  • 1
    packet chicken noodle soup powder
  • 1
    packet cream of chicken soup powder
  • 1
  • 5
    Worcestershire sauce
  • cream (optional)


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.

Read more on: poultry  |  soup

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