5 Pieces Chicken Fillet Cubed optional 1 tablespoon Freshly Crushed Garlic 1 tablespoon Green Chili Paste 2 teaspoon Fresh Ginger 1 teaspoon Robertson's Garlic Flakes 1 teaspoon White Pepper 1 teaspoon Turmeric 1 ½ teaspoon Aromat (a South African Spice) ¼ teaspoon Nutmeg 1 teaspoon Salt
1 Tomato - grated Packet of Vegetables - Prepped For Soup [Carrots, Potatoes, Turnips and any other veggies you want to use] 1 Tin Cream Style Corn 1 Knorr Packet Thick Vegetable Soup Handful Spaghetti (broken into small pieces) [I think next time I will use Farfalle pasta aka bow tie pasta]
½ Cup Fresh Cream Fresh Parsley Bread Sticks Chop your onion into slices and braise in a big pot with olive oil till golden. Marinate your cubed fillet chicken with garlic, green chili paste, ginger, garlic flakes, white pepper, turmeric, Aromat (a South African Spice), nutmeg and salt. Add your marinated chicken to the pot with 2 cups water and cook till ¾ done, before leaving to cool down. If you want to keep the soup meat free, you can braise the spices before adding water and continuing with the rest of the recipe. Next, add your grated tomato, cream style corn, your packet of soup vegetables. If you're using fresh vegetables, cut all the vegetables into cubes or slices. Also add your thick vegetable soup powder with the required amount of water. Add your raw pasta, you can par boil it but I left it to boil in the pot with the soup. Leave the soup to boil, 10 minutes before serving add your fresh cream. Garnish with fresh parsley and serve with fresh hot rolls.