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CHICKEN AND MUSHROOM CREAM SOUP

Fresh mushrooms and juicy chicken cooked together to bring out a delicious flavour.
  • Cook

    mins
  • Difficulty

  • Prep

    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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

0.0g

Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

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0kJ

0.0g

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0.0g

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0mg

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0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 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!