• 1 Onion, diced
  • 2 Garlic Cloves, sliced
  • 2 Celery Stalks, roughly chopped
  • 2 Carrots, roughly chopped
  • 8 Shallots, whole
  • 1 Chicken Stock Cube
  • 1 tsp Chilli Flakes
  • 1 tsp English Mustard
  • 1 tsp Garlic Powder
  • 1 tsp Turmeric
  • 2 Sprigs Fresh Thyme
  • 1 Litre Boiling Water
  • 1 tbsp Vegetable Oil


  • STEP 1
    Heat the oil in a large saucepan with a lid, add the diced onion and garlic to the pan and gently soften. Add the celery, carrot & whole shallots and soften for a further 5 to 10 minutes. Add the fresh thyme & mustard and stir into the vegetables until coated.
  • STEP 2
    Boil the water and crumble the chicken stock cube into the water and pour into the pan on a low heat. Add the swede & the chicken breasts and bring to the boil.
  • STEP 3
    Next, stir in the turmeric, garlic powder & chilli flakes, season to taste. Put the lid on the pan and gently simmer for 1hr 30 mins to 1hr 45 mins. Serve hot with your favourite green vegetables!

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