Place a saucepan with a lid on a medium heat. Add the butter and (without the lid) allow to melt. Add the carrot and cabbage and fry, stirring regularly, for 5 minutes, until the vegetables are just starting to soften. Add the mixed herbs and soy sauce and fry for 1 minute, then stir in the stock, milk, chicken and stuffing, and season with salt and pepper.
Bring to the boil, place the lid on the pan and simmer for 10 minutes, until the chicken is heated through. Sprinkle with extra grindings of black pepper to serve, if you wish.
Tip: If you have some leftover roast potatoes, cut them up and throw them in for a truly magnificent dinner.