1 BIG CARROT
10 CM CELERY STICK
3/4 OF A VERY SMALL ONION
1 TBSP COOKING OIL
1/2 TBSP BUTTER
1/4 TSP BLACK PEPPER
1/3 TSP OREGANO
1/4 TSP GINGER POWDER
1/2 TBSP WORCESTSHIRE SAUCE
3 TSP FLOUR
1 TBSP CREAM CHEESE PHILADELPHIA
1/2 TSP SALT
1 TSP CHICKEN STOCK POWDER
750ML WATER
-DICE THE CARROT INTO CUBES, FOLLOWED BY CELERY STICK, AND FINELY CHOP THE ONION AND THEN KEEP THEM ASIDE.
-SEASON THE CHICKEN WITH A BIT OF SALT AND A BIT OF BLACK PEPPER, IN A POT HEAT THE OIL AND BUTTER UNTIL HOT ON MEDIUM. BROWN THE MEAT ON ONE SIDE FOR 2 MINUTES AND THEN TURN IT ON THE OTHER SIDE FRY FOR 2 MINUTES, ONCE IT’S READY REMOVE FROM THE POT. ADD THE ONION SAUTE FOR 1 MINUTE, THEN THROW IN THE CARROTS, CELERY, STIR AND FRY FOR 1 MINUTE AFTER THAT ADD BLACK PEPPER, OREGANO, GINGER, MIX AND COOK FOR 40 SECONDS THEN ADD WORCESTERSHIRE SAUCE STIR AND COOK FOR 20 SECONDS, ADD FLOUR MIX WELL AND COOK FOR 25 SECONDS, THROW IN WATER FOLLOWED BY STOCK THEN SALT COOK FOR 5 MINUTES, IN THE MEANTIME CHOP THE CHICKEN INTO SMALL PIECES. ADD THE PEAS AND THE CHOPPED CHICKEN TO THE SOUP COVER AND COOK FOR 5 MINUTES STIR EVERY NOW AND THEN. 1 MINUTE BEFORE THE COOKING TIME IS OVER ADD THE CREAM CHEESE STIR AND COOK FOR 1 MORE MINUTE, ONCE IT IS READY TURN OF THE HEAT SERVE WITH BREAD, ENJOY.