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Chicken And Mushroom Cream Soup

  • Cooking Time

    mins
  • Difficulty

  • 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!