Summary

Ingredients

• 2 spring onion (s)
• 0.5 ½ large bell pepper (s), red
• 150 g chicken breast fillet (s)
• 1 tablespoon oil
• 2 teaspoons curry powder
• 0.75 liter ¾ chicken broth
• 2 teaspoons cornstarch
• 200 g double cream cheese
• 0.5 teaspoon ½ paprika powder
• salt and pepper

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Instructions

1. Wash and clean the spring onions and peppers, cut into small pieces. Wash the chicken breast fillet and cut it into pieces, fry them in the oil. Add the vegetables and fry briefly. Season the meat and vegetables with curry powder, salt and pepper, deglaze with the stock and bring to the boil.
2. Dissolve the cornstarch in 50 ml cold water and stir into the boiling soup. Melt the cream cheese in the soup over medium heat while stirring and season with curry, paprika, salt and pepper to taste.
3. The soup also tastes good if you simply take a reduced-fat level instead of double cream cheese.