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Spring Vegetable & Chicken Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 small red onion, peeled and finely sliced
  • 2 tablespoons olive oil
  • 2 skinless boneless chicken thigh fillets, cut into strips
  • 1 clove of garlic, peeled and finely chopped
  • 10 grams Knorr Chicken Stock Cube
  • 125 g fresh asparagus spears, washed
  • 100 g fine green beans, washed, trimmed and finely sliced
  • 1 lemon, juiced
  • 40 g half-fat crème fraîche, to serve
  • 160 grams crusty bread, to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

260kcal

Energy (kJ)

1087kJ

Protein (g)

13.1g

Carbohydrate incl. fibre (g)

25.7g

Carbohydrate excl. fibre (g)

23.1g

Sugar (g)

4.4g

Fibre (g)

2.6g

Fat (g)

11.9g

Saturated fat (g)

3.0g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

5.8g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

39mg

Sodium (mg)

646mg

Salt (g)

1.61g

Vitamin A (IU)

290IU

Vitamin C (mg)

10.9mg

Calcium (mg)

128mg

Iron (mg)

2.50mg

Potassium (mg)

268mg

Total

1040kcal

4348kJ

52.4g

102.7g

92.2g

17.7g

10.5g

47.6g

12.1g

31.0g

23.2g

7.1g

0.1g

157mg

2586mg

6.46g

1161IU

43.5mg

510mg

9.98mg

1072mg


  • 1 In a 3-litre saucepan, fry the onion in the oil on a medium heat for 2 minutes. Add the chicken and stir for a minute, then add the garlic, if using.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock. Pour it into the pan.
  • 3 Snap the ends off the asparagus and discard. Cut off the delicate tops (about 3cm of the spear) and halve lengthways. Set aside. Slice the stems and add to the pan. Stir well.
  • 4 Add the beans, then simmer for 7 minutes, adding the asparagus tops towards the end of the cooking time.
  • 5 Stir in the Mixed Herbs Flavour Pot, remove from the heat and squeeze in the lemon juice.
  • 6 Enjoy with a spoonful of crème fraîche and bread on the side.