Mustardy chicken soup


Serves: 4

Prep Time: 15mins
Cook Time: 30mins


300g chicken breast, cooked and cubed to 1/2cm cubes
1 large carrot, cubed to 1/2cm cubes
1 Chicken Knorr Stock-pot
1 clove of garlic, finely chopped
1 medium red onion, finely chopped
1 tbsp olive oil
2 tsp dijon mustard


  1. Heat the olive oil in a decent sized saucepan (one that will take a 2 pints of water, plus the ingredients), add the garlic and onion and sweat.
  2. Add the carrot and stir round to coat in the oil and heat the carrot through.
  3. Add the chicken, followed by the stock-pot, made up with 1 pint of hot water.
  4. Use the tsp of dijon mustard to make up another pint of hot liquid and add to the pan.
  5. Simmer for 15-20 minutes, or until the carrot is slightly tender but still with some crunch.

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