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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

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  • Difficulty

  • Prep

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  • serves

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  • 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

  • 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!