The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Poached Chicken Garden Soup with Celeriac & Peas
This garden soup is spring in a bowl. Think tender free-range chicken, poached in a flavourful broth, infused with fragrant bay leaves and sharp horseradish. Crunchy celeriac, leafy savoy cabbage and sweet peas bring in all the greens. Finish with a sprinkle of spring onions and a crack of black pepper.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 spring onion
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 handful of fresh lemon thyme (use half)
- 150g peas (use half)
- 1 savoy cabbage (use half)
- 1 bay leaf (use half)
- 400g celeriac (use half) (Celery)
- 150g British Free Range chicken thighs
Nutritional Information
Calories: 475
Protein: 41g
Carbs: 20g
Fat: 26g
Ingredients
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 150g peas
- 1 savoy cabbage
- 2 spring onion
- 1 bay leaf
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 300g British Free Range chicken thighs
- 1 handful of fresh lemon thyme
- 400g celeriac (Celery)
Nutritional Information
Calories: 472
Protein: 41g
Carbs: 19g
Fat: 26g
Poached Chicken Garden Soup with Celeriac & Peas
This garden soup is spring in a bowl. Think tender free-range chicken, poached in a flavourful broth, infused with fragrant bay leaves and sharp horseradish. Crunchy celeriac, leafy savoy cabbage and sweet peas bring in all the greens. Finish with a sprinkle of spring onions and a crack of black pepper.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a medium frying pan, a peeler & a measuring jug
Do the prep
- Peel and dice the celeriac into 2cm chunks. Strip the thyme from the stalks and roughly chop
- On a separate board, slice the chicken thighs into 1cm strips
Simmer the soup
- Pour 500ml water into to the large saucepan and bring to the boil on medium-high heat. Stir in the stock, horseradish puree, garlic paste, bay leaf and thyme, then add the celeriac
- Simmer on medium-low heat for 6-7 mins, then add the chicken and simmer for a further 11-12 mins, until the celeriac has softened and the chicken is cooked through
Char the cabbage
- Meanwhile, thinly slice the spring onions. Finely slice the cabbage
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the cabbage and cook for 4-5 mins, until softened and lightly charred. Season with salt
Finish & plate up
- Stir the peas and cabbage into the soup and simmer for a final 1 min. Season to taste
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the soup between bowls. Garnish with the spring onion. Finish with a drizzle of 1 tsp olive oil and a crack of black pepper
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