Its meaty… slurpable… comforting… & believe it or not #GlutenFree… sometimes I even surprise myself Serves 4


  • 2 Tbsp Coconut/Macadamia/Olive Oil
  • 1 Onion, sliced
  • 1 Garlic clove, finely chopped
  • 1 tbsp Turmeric
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 1 tsp Chill powder
  • 2 Litres of Chicken Stock
  • 1 Can of Chickpeas
  • 1/2 Butternut Pumpkin, shredded using a processor or greater
  • 1 Chicken breast
  • Pinch of Salt
  • Juice of Half a lemon


  1. Preheat oven to 180 degrees C.
  2. Add oil to a deep saucepan on hight heat and brown onion and garlic for 3-5 minutes
  3. Sprinkle in spices and mix through before pouring in stock.
  4. Bring to the boil and turn to low, pouring in the chick peas just before covering with a lid and simmering for 20 minutes.
  5. Line a baking tray with baking paper and place chicken on top sprinkle with salt and a little drizzle of oil before putting in the oven for 10-12 minutes or until shreds apart and is cooked through.
  6. Add the pumpkin noodles to the pot and cook for a further 5-8 minutes. Season with salt and lemon juice to taste.
  7. Ladle soup into bowls, shred the chicken with two forks and layer on top of soup

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