Chicken Mustard Soup

So I created this the other night and I tried it out on my wife, who by the way HATES soups.  I think that it comes from all the days in the soviet union and the abundance of soup created in the wintertime.  Well needless to say, she is not a huge fan of soup.  However she did try this one out and said that she really liked it.  I prepared this in a single serving to take for lunch the next day.  So just adjust it to how you want.  The recipe is for a single serving and amounts to 250 Calories.

1 Cup vegetable broth
3.5 oz / 100 grams of skinless chicken breast
1/4 tsp salt  (You can put more but the broth will already have a good amount of salt in it.)
1 tsp pepper
2/3 cup of bamboo sprouts
2/3 cup of fresh french green beans.
1 Tbsp of yellow mustard.  (you can use spicy if you would like)

Directions
Cube the chicken breast into 1/4 inch cubes and season with salt and pepper.  Pan fry in a pan with a light olive oil coating. Once the chicken is cooked place it into the soup.

Soup
Combine all the ingrediants into a pot and simmer for 30 minutes.  you can add more salt or pepper as you please.  If you need to add more stock add some.  I found it created a great lunchtime soup.