1 packet instant cream of chicken
1 litre water
1/2 cup shredded chicken(previously boiled)
2 cabbage leaves shredded
1 small carrot cut into tiny cubes
1 small turnip cut into tiny cubes
1/2 teaspoon pepper
A pinch of salt
For garnishing
2-3 cubes of butter
A few celery leaves

Preparation:
Whisk the instant cream of chicken in the water and then bring it to a boil. Keep stirring, so that no lumps form.
Gently stir in the carrots, turnip,shredded cabagge, pepper and the salt and cook for 2-3 minutes.
Lower the flame and add the boiled shredded chicken into the broth stir and simmer for 2 minutes.
Garnish with butter and celery leaves.
Serve piping hot.

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