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.
Middle Eastern-style Free-range Turmeric Chicken & Herb Noodle Soup
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.
Prep in 10
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g baby spinach
- 1 tsp turmeric
- 300g diced British Free Range chicken breast
- 1 unwaxed lemon
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 handful of fresh dill
- 160g green beans
- 1 handful of fresh flat-leaf parsley
- 4 garlic clove
- 1 onion
Nutritional Information
Calories: 601
Protein: 51g
Carbs: 55g
Fat: 20g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 unwaxed lemon (use half)
- 160g green beans (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tsp turmeric (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 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
Nutritional Information
Calories: 611
Protein: 52g
Carbs: 57g
Fat: 20g
Middle Eastern-style Free-range Turmeric Chicken & Herb Noodle Soup
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.
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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 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 if it looks like it's starting to burn
- Meanwhile, roughly chop the parsley and dill. Finely chop or grate 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 together, then rinse under cold water
Fry the chicken
- Increase the heat to medium-high, then add the chicken, garlic and turmeric to the onion pan and cook for 4 mins, stirring regularly
- Stir in the stock powder and 350ml boiling water (175ml for 1 person). Bring to the boil, then simmer for 9 mins
- Add the green beans and simmer for a further 4 mins, until the chicken is cooked through
- Rinse the spinach, 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 and top with the yoghurt. Garnish with the remaining dill and lemon, cut into wedges
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