Super Easy Way to Making Best White Chicken Noodle Soup

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White Chicken Noodle Soup

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Here are the ingridients that are needed to prepare a yummy White Chicken Noodle Soup:

  1. Take 2 of Chicken Fillet Pieces Cubed.
  2. Get 1/4 Cup of Oil.
  3. Provide 1 of Large Onion.
  4. Get 2 tsp of Ginger and Garlic Paste.
  5. Provide 1 tsp of Green Chillie Paste.
  6. Use 500 ml of Whole Cream.
  7. You need 2-3 of Potatoes Boiled and Mashed Smooth or Instant Mash.
  8. Take 1 Packet of Cream of Mushroom Soup.
  9. Prepare 1 Packet of Thick Vegetable Soup.
  10. Prepare 1 Packet of Chicken Noodle Soup.
  11. Provide 4 of Carrots Washed, Peeled and Chopped.
  12. Prepare 200 g of Fresh Green Pees.
  13. Provide Half of a Tin of Sweet Corn.
  14. Take Half of a Tin of Whole Corn Kernels.
  15. You need 2 tsp of Fresh Chopped Parsley.
  16. Provide 2 tsp of Fresh Chopped Mint.
  17. Provide 3 tsp of Fresh Cracked Black Pepper.
  18. You need of Salt for Seasoning.
  19. You need 1 tsp of Paprika.

Ready with the ingridients? Here are the instructions on preparing White Chicken Noodle Soup:

  1. Add your onions to a blender and blend till fine. Into a large pot add your oil and cook onions till done for about 5mins..
  2. Add in your chicken with the ginger and garlic paste and Green Chillie Paste. Cook till chicken is slightly tender for another 5 mins..
  3. Then add in your Fresh veggies and cook till soft. Add in your pepper, paprika and salt..
  4. Mix each of the packet soups in single 1 cups of Water and add to the pot. Add in your Potatoe mash to the pot and mix well..
  5. Then add your sweet corn and kernels. Add your Fresh herbs and season with more salt..
  6. Allow the soup to cook. Once you see the soup boiling add in your cream and simmer on low heat for 10mins..
  7. Serve with fresh bread or rolls and enjoy..

Place the chicken in the pot. In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Melt butter in a stock pot and use that to brown the chicken thighs. Remove the chicken and use their drippings to cook the vegetables, adding in the seasonings.

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