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In a deep saucepan sauté chicken in vegetable oil until fully cooked. Add carrots and potatoes and continue to cook until tender.
Pour water over the vegetables, and empty the MAGGI® Cream of Chicken Soup into the pan. Stir and bring to a boil. Simmer on low heat for 5 mins.
Meanwhile cut puff pastry squares into desired shape and bake in oven until golden.
Serve soup with pastry shapes as a garnish to the soup.