Change
Home
Cup Noodles
Add to wishlistShare
Knorr Cream of Chicken Soup Pouch 50g
Knorr Cream of Chicken Soup Pouch 50g
Knorr Cream of Chicken Soup Pouch 50g
Knorr Cream of Chicken Soup Pouch 50g
Knorr Cream of Chicken Soup Pouch 50g
Knorr Cream of Chicken Soup Pouch 50g
Knorr Cream of Chicken Soup Pouch 50gKnorr Cream of Chicken Soup Pouch 50gKnorr Cream of Chicken Soup Pouch 50g
More from Knorr

Knorr Cream of Chicken Soup Pouch 50g

PKR 127.00PKR 150.00(Inc. VAT)

Out Of Stock
Sold & Delivered by Carrefour
Origin -
Pakistan
Get it delivered by:
OUT OF STOCK
Add to wishlistShare

DESCRIPTION

LET'S GET COOKING1In a 3-litre saucepan fry the onion in Bertolli with Butter for 3 minutes on a medium heat. Add the carrot and fry for a further 2 minutes.2Boil the kettle. Measure out 800ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock.3Add the flour to the pan, then cook for 1 minute, stirring with a wooden spoon.4Gradually add the hot stock, about 150ml at a time, stirring well and bringing it to the boil between each addition.5Stir in the milk, followed by the chicken, then cook for a further 3 minutes to heat through. Season with black pepper to taste.6Ladle into 4 bowls, then serve with a drizzle of Elmlea Double , a sprinkling of fresh thyme leaves and bread on the side.

INFORMATION

Ingredients

Salt Maize Starch (Contains Sulphite) Sugar Hydrogenated Palm Fat. Dehydrated Chicken Meat Flavour Enhancer (Disodium Inostinate & Guanylate) Artificial Chicken Flavour (Contains Egg And Poultry Derivatives) Acidity Regulator (Citric Acid) White Pepper Powder Turmeric Powder Onion Powder Ginger Powder Garlic Powder Leeks.

Storage Condition

Store it in a cool and dry place.

Brand Message

LET'S GET COOKING1In a 3-litre saucepan fry the onion in Bertolli with Butter for 3 minutes on a medium heat. Add the carrot and fry for a further 2 minutes.2Boil the kettle. Measure out 800ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock.3Add the flour to the pan, then cook for 1 minute, stirring with a wooden spoon.4Gradually add the hot stock, about 150ml at a time, stirring well and bringing it to the boil between each addition.5Stir in the milk, followed by the chicken, then cook for a further 3 minutes to heat through. Season with black pepper to taste.6Ladle into 4 bowls, then serve with a drizzle of Elmlea Double , a sprinkling of fresh thyme leaves and bread on the side.