Spring Vegetable & Chicken Soup
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
13.1g
Energy (kJ)
1087kJ
Energy (kcal)
260kcal
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
52.4g
4348kJ
1040kcal
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 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
- 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.