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Cream of Chicken and Carrot Soup
Cream of Chicken and Carrot Soup
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Cream of Chicken and Carrot Soup

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  • INGREDIENTS

    Cream of Chicken and Carrot Soup with

  • NUTRITIONAL INFORMATION

    Cream of Chicken and Carrot Soup with

  • HOW TO PREPARE

    Cream of Chicken and Carrot Soup with

  • REVIEWS

    Cream of Chicken and Carrot Soup with

  • Pinch of ground black pepper
  • 65 ml fresh liquid cream
  • 1 tablespoon fresh parsley chopped for garnishing
  • 5.5 cups Water
  • 1 sachet MAGGI Cream of Chicken Soup
  • 1 medium Carrot
  • 1 small Potato
  • 1 pinch ground black pepper
  • 1 cup liquid cream
  • 1 tablespoon fresh parsley
  • Energy 91 Kcal
  • Protein 2.6 g
  • Carbohydrate 16 g
  • Fats 2.9 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Add water and MAGGI Cream of Chicken Soup to a large sauce pan. Bring to boil with constant stirring.
2
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.
3
Add liquid cream to the soup and mix. Garnish with chopped parsley then serve.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Cream of Chicken and Carrot Soup with

  • Pinch of ground black pepper
  • 65 ml fresh liquid cream
  • 1 tablespoon fresh parsley chopped for garnishing
  • 5.5 cups Water
  • 1 sachet MAGGI Cream of Chicken Soup
  • 1 medium Carrot
  • 1 small Potato
  • 1 pinch ground black pepper
  • 1 cup liquid cream
  • 1 tablespoon fresh parsley
NUTRITIONAL INFORMATION

Cream of Chicken and Carrot Soup with

  • Energy 91 (Kcal)
  • Protein 2.6 (g)
  • Carbohydrate 16 (g)
  • Total Fat 2.9 (g)
HOW TO PREPARE

Cream of Chicken and Carrot Soup with

1
Add water and MAGGI Cream of Chicken Soup to a large sauce pan. Bring to boil with constant stirring.
2
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.
3
Add liquid cream to the soup and mix. Garnish with chopped parsley then serve.
REVIEWS

Cream of Chicken and Carrot Soup with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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