Serving suggestion: 4-6 pax
|150 g||Pickled mustard|
|1 ½ liter||Water|
|500 g||Chicken, cut into bite-sized|
|1 ½||Onion, large diced|
|1||Potato, large diced|
|1||Carrot, large diced|
|1||Sweet corn, cut into bite-sized|
|3||Tomatoes, large diced|
- Rinse pickled mustard and slice thinly.
- Pour water into the pot.
- Add in all ingredients and boil until the chicken is cooked.
- Skim off the scum on the surface of the soup.
- Ready to serve.