Ingredients 

• 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

Method 

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!