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.
Zingy green peppercorn chicken noodle soup
Our fragrant noodle soup packs plenty into every spoonful. Tender chicken breast is cooked in a warming broth with ginger and green peppercorns, while butternut squash and brown rice noodles bring the comfort factor. Stir in spinach and fresh mint, add Greek-style yogurt for a silky texture, then zest up with a squeeze of lime.
SWK: Source of fibre
SWK: High protein
Plants 5
newBadge
Serving size
Ingredients
- 1 small butternut squash
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 4 spring onion
- 4cm fresh ginger
- 300g chicken breast strips (raw chicken breast slices)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tsp turmeric
- 10g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 1 handful of fresh mint
- 80g baby spinach
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 615
Protein: 50g
Carbs: 97g
Fat: 4.5g
Ingredients
- 1 large butternut squash
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 8 spring onion
- 8cm fresh ginger
- 600g chicken breast strips (raw chicken breast slices)
- 2 handful of fresh mint
- 160g baby spinach
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp turmeric
- 20g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 596
Protein: 50g
Carbs: 92g
Fat: 4.4g
Zingy green peppercorn chicken noodle soup
Our fragrant noodle soup packs plenty into every spoonful. Tender chicken breast is cooked in a warming broth with ginger and green peppercorns, while butternut squash and brown rice noodles bring the comfort factor. Stir in spinach and fresh mint, add Greek-style yogurt for a silky texture, then zest up with a squeeze of lime.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Poultry
Allergens: Milk, Soya
Cooking Instructions
Before you start
- 1x saucepan
- 1x large saucepan
Sort the squash & noodles
- Peel and halve the squash lengthways, discard the seeds and cut into 1cm cubes.
- Cook the squash in boiling water for 10 mins, then add the noodles and cook for 3-4 mins. Drain, then rinse.
Begin your broth
- Meanwhile, slice the spring onions into 2cm pieces. Thinly slice the ginger into strips.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Cook the chicken, spring onions and ginger for 3-4 mins, until well browned.
Give it some oomph!
- Add the garlic & ginger paste, turmeric and peppercorns to the saucepan. Cook for 1 min, then add the tamari and 400ml water (700ml for 4 portions).
- Simmer for 6-8 mins, until the liquid has reduced slightly and the chicken is cooked through.
Gather your greens
- While the broth simmers, tear the mint leaves.
- Add half the torn mint and all the spinach to the broth and simmer for 2 mins, until the spinach has wilted. Leave to cool slightly, then stir in the yogurt.
Finish & serve
- Halve the lime, then squeeze half into the broth and cut the rest into wedges.
- Put the noodles and squash into bowls and pour over the chicken and veg broth. To serve, scatter over the remaining torn mint and add a lime wedge for squeezing.