Chicken Soup with Seasonal Vegetables

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.

I’m pleased to announce that the winner of the Gourmet Hamper Box was Phil Simpson in Inverness – your box is on its way to you!
I was quite eager to get stuck in to the contents of my box, which included some lovely fresh seasonal vegetables, lamb neck fillet from Allens of Mayfair, as well as the smoked salmon and trout from Forman and Field.  I was also eager to try the new Knorr Herb Infusion Stock Pots. The stock pots should be available in the shops soon.
I decided to use up the vegetables first and give the Herb Infusion Stock Pots a go and came up with a recipe (below) for a Quick Chicken Soup with Seasonal Vegetables, using some leftover chicken. I have to say, since I made this soup in less than ten minutes, I was very impressed with the flavour so the stock pots were a definitely a hit! The kids really enjoyed it too.
My trick was to cook the vegetables in the Herb Infusion Stock Pot, adding a knob of butter and to gently pan-fry the (cooked) chicken breast pieces in a separate pan to give them a little colour before adding it all together. Using fresh seasonal vegetables (spring onion, carrots and fresh peas) and adding a touch of butter to the herby stock pot gave a lovely sweet tasting soup – nothing else at all was needed.
I’m yet to have a go at the Quick Lamb Stew recipe created by Marco Pierre White for Knorr and I will share that with you as soon as I’ve road-tested it along with a recipe using the salmon or trout from Forman and Field.
My favourite idea from among those suggested in the competition was to make a smoked trout pâté. My own idea would be to make a quick and easy Hollandaise sauce to go with the trout…so watch this space! 
Quick Chicken Soup with Seasonal Vegetables



1 Knorr Herb Infusion Stock Pot (contains vegetable stock, bay, thyme and parsley)
500ml boiling water
25g butter
4 spring onions, washed and trimmed
8 baby carrots, peeled
250g fresh peas
2 tablespoons olive oil
2 Pre-cooked chicken breasts (sliced) or left-over roast chicken


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.

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  1. Lavette Salvesen says:

    Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.`

    My own, personal internet site

  2. Fabulicious Food says:

    >Thanks Nazima, if you can't find the herby stock pots, the vegetable or chicke stock pots would work fine too. Hope thinsg settle down soon!

  3. Working london mummy says:

    >I love making leftover chicken soup – will need to give this version a go. (will try and get back on track with simply in season soon too. been a bit hectic with life at mo x)

  4. Karen S Booth says:

    >Congratulations to Phil and that soup looks perfect for Autumn Ren……and also very handy for leftover chicken too.

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