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Add water and MAGGI Cream of Chicken Soup to a large sauce pan. Bring to boil with constant stirring.
Add carrots, potatoes and black pepper. Simmer on low heat for 15 minutes or until vegetables are cooked. Blend the soup until smooth using a stick blender or kitchen blender.
Add liquid cream to the soup and mix. Garnish with chopped parsley then serve.
Per Portion of 300g
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