Creamy White Soup

Ingredients

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• 250 g chicken fillet, finely diced
• 1 medium onion, finely chopped
• ½ cup mixed vegetables
• ¼ cup small macaroni
• 1 tsp salt
• 1 tbsp green masala
• 1 × approximately 50 g packet thick white soup powder
• 250 ml fresh cream
• 3–4 tbsp lemon juice
• Exactly 750 ml water, divided

Method

1. Cook the macaroni, then rinse and drain it. Cut it into small rings only if its shape requires this.
2. Braise the onion until pale golden. Add the chicken, salt and green masala with a little of the measured water, and cook until the chicken reaches 74°C.
3. Reserve enough cold water to mix the soup powder. Add the remaining measured water and mixed vegetables to the pot and simmer.
4. Add the macaroni.
5. Whisk the soup powder with the reserved cold water until smooth, then stir it gradually into the soup and simmer until thickened.
6. Add the fresh cream and the full 3–4 tbsp lemon juice. Stir well and boil gently for a further 2–3 minutes.
7. Serve with naan or rolls if desired.