- 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!