Cook the Chicken in the Water and Stock cubes until fully cooked – remove the Chicken and cut into bite size pieces – retain 2/3 cup of the Chicken Stock
Fry the Onion, Peppers and Mushrooms in a non-stick pan until soft – add the Chicken, the retained Stock and the Peas – cover and simmer 5 minutes
Mix the Soup Powder, Milk and Paprika – add to the Chicken – cover and simmer over low heat for another 10 – 15 minutes
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.