This soup is so tasty, spring in the house.
Heat the oil i butter in a large pan and cook the chicken, chopped onion and chopped garlic until golden. Season with salt, black pepper and mustard. Pour in the stock and water and cook for 5 minutes.
Add the garden peas, mini carrots, small potatoes, and cook until vegetables are soft. Season with salt if needed. When the soup is ready add mangetout crips & crunchy, then cook another 30 seconds.
Take a pan from the heat and add cream and fresh chopped parsley.
If you don’t like the meat, add just more vegetable stock, the rest of the ingredients in the same way.
Serve wit crusty bread.