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.
Serving size
Ingredients
Ingredients
-
10g chicken stock powder
- 80g greek style yoghurt (Milk)
- 1 onion
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley
- 160g green beans
- 1 handful of fresh dill
-
100g brown rice noodles
- 1 unwaxed lemon
- 300g diced British Free Range chicken breast
- 1 tsp turmeric
- 40g baby spinach
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 564Kcal |
| 351kJ | 2362kJ | |
| Fat | 2.3g | 15g |
| of which saturates | 0.8g | 5.2g |
| Carbohydrates | 8g | 56g |
| of which sugars | 1.6g | 11g |
| Protein | 7.7g | 52g |
| Salt | 0.19g | 1.3g |
| Fibre | 1.6g | 11g |
Ingredients
Ingredients
- 80g greek style yoghurt (use half) (Milk)
-
10g chicken stock powder (use half)
- 1 unwaxed lemon (use half)
- 160g green beans (use half)
- 1 tsp turmeric (use half)
-
100g brown rice noodles (use half)
- 1 handful of fresh dill (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 4 garlic clove
- 40g baby spinach (use half)
- 1 onion (use half)
- 150g diced British Free Range chicken breast
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 573Kcal |
| 351kJ | 2397kJ | |
| Fat | 2.3g | 15g |
| of which saturates | 0.8g | 5.2g |
| Carbohydrates | 8g | 57g |
| of which sugars | 1.6g | 11g |
| Protein | 7.7g | 53g |
| Salt | 0.18g | 1.2g |
| Fibre | 1.6g | 11g |
Turmeric Chicken Soup with Brown Rice Noodles & Green Beans
Tuck into this bowlful of comfort, starring free-range British chicken, stirring in a flavourful broth, infused with fragrant turmeric and sweet caramelised onions. Brown rice noodles soak up all the flavour. Add plenty of fresh dill and parsley for a hit of green, and lashings of lemon to finish.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to the boil
- Boil a half-full kettle
- Pull out a large saucepan, a grater, a measuring jug & a sieve
Get started
- Finely slice the onion
- Heat the large saucepan with 1 tbsp olive oil on medium heat. Once hot, add the onion and cook for 10-12 mins, stirring occasionally, until starting to caramelise. Season with a generous pinch of salt. Add a splash of water to prevent browning
- Meanwhile, roughly chop the parsley and dill. Finely chop or crush the garlic. Trim the green beans and cut into thirds
Cook the noodles
- Add the noodles to the saucepan of boiling water, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Simmer simmer
- Increase the heat to medium-high, then add the chicken, garlic and turmeric to the onion pan and cook for 4 mins, stirring regularly. Season with salt and pepper
- Stir in the stock powder and 350ml boiling water (175ml for 1 person). Bring to the boil, then simmer for 10 mins
- Add the green beans and simmer for a further 4 mins, until the chicken is cooked through
- Rinse the spinach, then add to the pan and cook for 1 min, until wilted
Finishing touches
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Remove the soup from the heat and stir in the noodles, parsley, three-quarters of the dill and the juice from half the lemon (or to taste). Taste and season with salt and pepper if needed
Plate up
- Share the noodle soup between bowls, topped with the yoghurt. Garnish with the remaining dill and lemon, cut into wedges
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