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150 g chicken breast fillet, minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons onion, finely chopped
½ cup leeks or 50 g, coarsely chopped
1 small potato or 150 g, coarsely chopped
1 small carrot or 100 g, coarsely chopped
5 cups water or 1250 ml
1 sachet MAGGI® Cream of Chicken Soup
Combine minced chicken, parsley and onion in a mixing bowl and shape to small balls. Arrange kofta balls in an oven tray and bake at 180˚C in a preheated oven for 10 minutes or until balls are cooked.
Meanwhile, place the remaining ingredients in a medium saucepan and bring to boil stirring constantly.
Simmer for15 minutes. Use a stick blender or kitchen blender and puree the soup then strain in strainer.
Return the soup to the cleaned saucepan with the cooked chicken balls. Simmer for seconds. Garnish with chopped parsley and serve.
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