Honey Mustard Soup With Chicken – a delicious recipe with chicken, chicken broth, honey, frozen baby peas, heavy cream, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Either use left over chicken and canned broth or poach chicken in 1 pint of water and use cooking liquid as the broth-- If using the cooking water as broth, flavour by adding chopped celery and carrots for a better tasting broth.
2
Put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth.
3
Add some freshly cracked white pepper and a bit of nutmeg or cinnamon. Add the frozen peas to the pan and then remove from heat. Mix the cream and cornstarch well and add to the pan.
4
Add in the cooked cubed chicken and then put the pan back on low heat; stir until thickened slightly.
5
Try with cinnamon raisin bagel bites or croutons.
6
Keep the heat gentle as you do not want to curdle the cream. Everything is cooked already, so nothing needs to be boiled.
368
kcal
Calories
16
g
Fat
8
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups cubed cooked chicken (parts on hand), 1 pint defatted chicken broth, 1 -2 tablespoon honey mustard, 1/4 cup frozen baby peas, and more.
Yes, Honey Mustard Soup With Chicken falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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