Chicken Noodle and Chickpea Soup



  • 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 Chilli powder

  • 2 litres of Chicken Stock

  • 1 can of Chickpeas

  • 1/2 Butternut pumpkin, shredded using a processor or grater

  • 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 high 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 chickpeas 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

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.