A really big thank you to everyone who entered the Forman and Field/Knorr Giveaway towards the end of last week here on Fabulicious Food! It was a fantastic response to a lovely prize and there were some really interesting ideas for what to do with the Oak Smoked Trout and the new Knorr Herb Infusion Stock Pots.
Quick Chicken Soup with Seasonal Vegetables
1 Knorr Herb Infusion Stock Pot (contains vegetable stock, bay, thyme and parsley)
1. Mix the Knorr Herb Infusion Stock Pot with 500ml of boiling water. Stir until dissolved and add it to a saucepan.
2. Bring the stock pot back the the boil and add in your spring onions, baby carrots, fresh peas and butter. Boil for 7 minutes.
3. In the meantime, while the vegetables are boiling, heat a separate frying pan and add in the olive oil. Gently fry the sliced chicken breast pieces until golden then flip over and fry on the other side.
4. Add the cooked chicken to the vegetables and stock.
5. Serve at once.