Chicken Cream Soup

A delightfully resourceful preparation for many variations of creamy chicken soup. Convenient for creative adaptations of the standard preparation on the label.
Nutrition Facts
Per serving 250ml (20g)  
Amount Dry Mix
Energy 300
70		 kJ
kcal
Total fat

Saturated Fat
+ Trans

 1.2

0.3
0

 g

g
g
Cholesterol 0 mg
Sodium 793 mg

Carbohydrate

Fibre

Sugars

12

0.4

4.0

g

g

g
Protein 3.0 g
Net Weight/Yield

1,280g (16 Litres)
Ingredients

Wheat flour, whey powder, maltodextrin, salt, chicken, yeast extract, chicken fat, soya sauce powder, dehydrated onions, guar gum, flavour, disodium guanylate, disodium inosinate, spices.
Claims

No MSG, trans fats, preservatives or artificial colouring.

Manufactured in accordance with halal food manufacturing standards.
Preparation
To prepare: Product: Water: Cream: Cooking Time:
1 L 80 g (2 scoops) 0.9 L 0.1 L -
10 L 800 g (20 scoops) 9 L 1 L 3 - 5 minutes
16 L 1,280 g (full container) 14.4 L 1.6 L -

* the Haco scoop is a kitchen aid in the absence of a weighing scale. For best results, follow exact product quantity.
Directions

1. Blend required amount of soup powder into cold or lukewarm water while stirring well with a whisk.
2. Bring to boil, stirring constantly.
3. Reduce heat and simmer for 3 - 5 minutes, stirring occasionally.
4. Add heavy cream while stirring well and bring to a quick boil again.

To produce larger quantities (full container and more):
Dissolve required amount of soup powder in some cold water and blend into remaining boiling water. Follow steps 2 to 4 for finishing.
Storage

Keep in a cool, dry place.

Best before: see bottom of container.
How to enhance this product

Enrich with chicken julienne, small chicken meat quenelles, finely cut lettuce, asparagus tips, sliced almonds, coarsely chopped pistachios.

Add butter, cream, liaison (egg yolk and cream), freshly ground pepper.