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Ingredients
- ½ Tablespoon oil
- 500gm diced chicken
- 1onion diced
- 3 potatoes peeled and diced
- 1 carrot peeled and diced
- ½ cup frozen peas
- ½ red capsicum diced
- 440gm tin tomato soup
- 750mls of water
- 1 teaspoon chicken stock powder
Method
- Chop peeled potatoes and carrots
- In oil fry onion and chicken till chicken is no longer pink – about 15 minutes
- Slowly add the water scraping the bottom slowly to remove all the chicken bits that have gone crispy on bottom
- Add the soup, peas, chicken stock powder and put in the vegetables
- Put on a lid and bring to the boil, once bubbling turn down to a simmer and cook till potatoes are soft approx 15mins