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.
Chicken, Celeriac & Verbena Harissa Noodle Soup
brown rice noodles, kale and turmeric
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp green verbena harissa (Mustard)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 100g kale
- 1 onion
- 400g celeriac (Celery)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g brown rice noodles (Brown Rice Flour, Water)
- 600g diced British Free Range chicken breast
- 1 tsp turmeric
- 2 carrot
Nutritional Information
Calories: 518
Protein: 45g
Carbs: 46g
Fat: 18g
Chicken, Celeriac & Verbena Harissa Noodle Soup
brown rice noodles, kale and turmeric
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Cooking Instructions
- Preheat the grill on a high heat. In a large bowl toss the chicken in 1 tbsp oil, the ginger garlic paste and a good pinch of sea salt. Place on a foil lined baking tray and grill for 8-12 mins, until cooked. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Peel and dice the celeriac into 1-2cm cubes. Heat a large saucepan with 1 tbsp oil on medium-high heat and add the celeriac. Cook for 3-5 mins until golden. Finely slice the onion. Coarsely grate the carrot. Add both to the pan, cook for 3 mins, then add the turmeric, verbena harissa and tomato paste.
- Dissolve the stock cube in a jug with 800ml boiling water. Add the stock to the pan and simmer for 8-10mins until the celeriac has softened. Add the kale in the final 2 mins of cooking. Season with sea salt and black pepper to taste.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain.
- Divide the noodles between bowls and ladle the broth over the top.
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