Cut the chicken into bite-sized pieces, peel and dice the shallots. Peel the kohlrabi and carrots and chop into small pieces. Heat the oil and fry the meat. Add the shallots and sauté. Add the vegetables, fry briefly and pour in 125 ml water/soup. Simmer uncovered until the vegetables are al dente. Fold in the cream cheese and simmer for another 5 minutes. Stir in the dill, mustard and cheese, season with salt and pepper to taste