3 large chicken fillets 2 celery stalks or leek 2 large grated carrots 1 tin cream style corn 1 punnet chopped mushrooms 10 sprigs Thyme 1 heaped teaspoon Cracked black pepper Salt 1 teaspoon Paprika 1 teaspoon Cayenne pepper 1 teaspoon Crushed garlic Half litre milk1 tub fresh cream 250g elbow pasta Knorr thick vegetable soup powder
Marinate chicken with all spices and fry on high heat till browned, remove and dice or shred, keep aside, fry diced celery and grated carrot and mushrooms for few minutes in butter, add chicken back to pot along with cream style corn and 3 cups of water, thyme and uncooked pasta, let boil till pasta is half cooked, add milk and cream lower heat, add knorr soup powder and let boil together till pasta is completely cooked and soup is at desired thickness.. Remove from heat garnish with fresh chopped parsley .
INFO & TIPS
Serve with crispy garlic bread or ciabatta