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Ingredients 8 items

  • 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

How to prepare

  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 a boil stirring constantly.
  3. mer for 15 minutes. Use a stick blender or kitchen blender and puree the soup then strain in a strainer.
  4. Return the soup to the cleaned saucepan with the cooked chicken balls. Simmer for seconds. Garnish with chopped parsley and serve.

Nutritional informations

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