- 150 g chicken breast fillet, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons onion, finely chopped
- 50 g or ½ cup leeks 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
Chicken Kofta Creamy Soup
INGREDIENTS
Chicken Kofta Creamy Soup with
Chicken Kofta Creamy Soup with 
- 150 g chicken breast fillet, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons onion, finely chopped
- 50 g or ½ cup leeks 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
NUTRITIONAL INFORMATION
Chicken Kofta Creamy Soup with
Chicken Kofta Creamy Soup with
- Energy 101 (Kcal)
- Protein 8.2 (g)
- Carbohydrate 14 (g)
- Total Fat 1.1 (g)
HOW TO PREPARE
Chicken Kofta Creamy Soup with
Chicken Kofta Creamy Soup with
1
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.
2
Meanwhile, place the remaining ingredients in a medium saucepan and bring to boil stirring constantly.
3
Simmer for15 minutes. Use a stick blender or kitchen blender and puree the soup then strain in strainer.
4
Return the soup to the cleaned saucepan with the cooked chicken balls. Simmer for seconds. Garnish with chopped parsley and serve.
REVIEWS
Chicken Kofta Creamy Soup with
