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4 large boneless/skinless chicken breasts (sliced or shredded)
3 carrots (diced)
1 whole sweet onion (chopped)
3 celery stalks (diced)
2 tbs. dijon mustard
1/4 tsp. cayenne pepper (less if you want) or 1/4 tsp of red pepper flakes
8 cups chicken broth
salt and pepper to taste
3 tbs. olive oil
1. Slice chicken breasts into thin slices or shredded pieces. Steam chicken pieces until cooked. (usually 20 minutes)
2. In a large pot, add 3 tbs. of olive oil. Add onions, carrots and celery. Let cook for 5 minutes. Stir and sprinkle a little salt and pepper.
3. After 5 minutes, add chicken pieces and stir. Let cook (on a medium heat) for 3 minutes.
4. Add chicken broth. Add cayenne pepper or red pepper flakes. (One or the other, not both.) Add Dijon mustard and stir. Cover pot and and let soup cook for 30 minutes on a low heat. Stir occasionally.
Serve hot. Serves 4 people.


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