Chicken Soup


  • 1 big potato (chunked)
  • 2 small carrots (chunked)
  • 100g chicken breast
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • Green chillies to taste
  • 1/2 onion (chopped)
  • Knob of butter
  • 1/2 tin cream styled sweet corn. (TIP: Freeze the other half for next time.)
  • 1 packet cup a soup (golden veg)
  • 2 blocks veg stock (200ml)
  • 1 block (12g) chicken stock ( We buy our halal chicken stock from barkats in Bolton)
  • 2 cups water
  • 1/2 tsp pepper
  • Salt to taste
  • 1/4 cup single cream


  1. Recite Bismillah
  2. Boil potato & carrots till cooked.
  3. Liquidise without removing water or mash up.
  4. Cook chicken with turmeric, salt & green chillies & then shred.
  5. In another pot braise onion with butter till soft.
  6. Add shredded chicken, cream styled sweet corn, packet soup, vegetable stock, chicken stock, pepper & salt.
  7. Mix well & add water. If soup is too thick add more water.
  8. Bring to a boil.
  9. Add cream, mix & cook for a few minutes. Turn off heat. Enjoy!

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