Chicken And Mushroom Cream Soup
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
- 650 ml water
- 100 g chicken juliennes/ boneless chicken
- 1 packet Knorr Cream of Mushroom Soup
- 25 g soy chunks
- 1 tsp. butter
- 1 tsp. garam masala powder
- ½ tsp. red chilli powder
- A pinch of salt
- 1 Place the chicken and soy chunks in a pressure cooker. Sprinkle garam masala, red chilli powder and a pinch of salt.
- 2 Add sufficient water and cook for about 10 mins
- 3 Once done, separate the chicken and soy chunks from water and shred it in a bowl.
- 4 To the chicken stock, add remaining water and Knorr Cream of Mushroom Soup.
- 5 Cook over medium heat and stir until thick.
- 6 Add in the shredded chicken and soy chunks.
- 7 Add butter and serve hot.
- 8 A protein packed combo of chicken and mushroom, savour the hearty delight!