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Chicken & Leek Noodle Soup with Green Harissa & Radish
All the fresh vibrant garden flavours: crisp radishes and sweet leeks. Add the lot to a warming broth with tender free-range British chicken, garlic and olives. Add brown rice noodles, then drizzle with green harissa for zing. It's comfort in a bowl!
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 20g pitted green olives
- 1 handful of fresh flat-leaf parsley
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 300g British Free Range chicken thighs
- 1 courgette
- 3 radish
- 1 leek
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 553
Protein: 40g
Carbs: 47g
Fat: 23g
Ingredients
- 20g pitted green olives (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 courgette (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 3 radish
- 150g British Free Range chicken thighs
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 leek (use half)
Nutritional Information
Calories: 568
Protein: 40g
Carbs: 48g
Fat: 24g
Chicken & Leek Noodle Soup with Green Harissa & Radish
All the fresh vibrant garden flavours: crisp radishes and sweet leeks. Add the lot to a warming broth with tender free-range British chicken, garlic and olives. Add brown rice noodles, then drizzle with green harissa for zing. It's comfort in a bowl!
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Cooking Instructions
Before you start
- Pull out a large saucepan, a medium saucepan a sieve & a measuring jug
Prep time
- Trim and slice the leek into 1/2cm half-moons. Trim and quarter the radishes. Dice the courgette into 1cm chunks. Slice the olives. Slice the chicken into 1cm strips
Start the soup
- Heat the large saucepan with 1/2 tbsp oil on medium-high heat. Once hot, add the the courgette and cook for 3-4 mins mins, until turning golden. Season with salt and pepper
- Add the leek and radish and cook for another 3-4 mins, then stir in the ginger & garlic paste and green harissa and cook for 2 mins
Add the chicken
- Stir the olives, stock powder and 450ml hot water (225ml for 1 person) into the veg pan. Bring to the boil, then add the chicken strips and simmer for 11 mins, until cooked through
Final steps
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil. Add the noodles to the saucepan, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Roughly chop the parsley
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir three-quarters of the parsley into the soup. Season to taste with salt and pepper
- Share the chicken broth and noodles between bowls, topped with the remaining parsley
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