2-3 pieces Chicken fillet (cubed)
½ Onion chopped
1 teaspoon green chillies crushed
½ teaspoon fine jeeroo
2 tablespoon lemon juice
500ml fresh cream
½ tin sweetcorn cream style
½ tin cream of mushroom soup
1 packet 2 minute noodles
Handful of fresh spring onions
Soak the 2 minute noodles with some salt and boiling water, mix and set aside.
Sauté onion in ghee (Clarified butter) with jeeroo
Add chicken, green chillies, salt and lemon juice, cook chicken and braise nicely.
Lower the heat and add the sweetcorn and mix, then add the cream of mushroom soup and mix, now add the fresh cream and mix.
Drain the water from the noodles and add to soup.
Now add the spring onions and serve.
Serve hot buttered rolls
INFO & TIPS
If soup is too thick, thin down with milk