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CHICKEN SOUP WITH POTATO WEDGES

Crispy potato wedges dipped in a hot chicken soup. A soup to enjoy at anytime.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 packet Knorr Classic Chicken Soup
  • 1000 ml water
  • 50 g of finely chopped carrots
  • 50 g of chopped broccoli
  • 30 g of thinly sliced potato
  • 1 tbsp. oil
  • 1 tsp. Paprika
  • 1-2 tsp. 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)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

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0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 In a bowl, add oil, paprika, chilli powder and a pinch of salt and mix in the sliced potatoes.
  • 2 Bake the potato slices for 15 mins at 180ºC.
  • 3 Pressure cook chopped broccoli and carrots in 500 ml of water.
  • 4 Once done, add the remaining water followed by Knorr Classic Chicken Soup
  • 5 Stir well and simmer for 5 minutes
  • 6 Garnish with baked wedges and serve hot.
  • 7 Relish the tasty starter with a crunchy twist!