Serves 2
• 2 organic chicken breasts
• 400ml homemade chicken stock
• 1tsp coconut oil
• 2 spring onions sliced
• 1 celery stalk, diced
• 1⁄2 red chilli. deseeded and diced
• 1 garlic clove, crushed, optional
• 200g canned chopped tomatoes
• 1⁄2 red pepper, diced
• 1 tsp tomato puree
• pinch of smoked paprika
• 1⁄2 tsp ground cumin
• 1 medium courgette, about 150g of brown rice noodles
• Handful of coriander chopped
• Sea salt & freshly ground black pepper to taste

1. Place the chicken breast in a pan and pour over the stock. Bring to the boil and simmer for 15 minutes. Turn off the heat and leave the chicken to continue to cook in the stock for a further five minutes. Remove the chicken from the stock and set aside.
2. Heat the coconut oil in large pan and sauté the onion, celery, chilli and garlic for 2-3 minutes until the celery is soft. Pour over the tomatoes, chicken stock and add the mushrooms, tomato puree and spices. Cook over a low heat for 5 minutes until the vegetables and soft.
3. Use a spiraliser to create courgette noodles. Shred the chicken and add to the pan with the noodles. Simmer for 1-2 minutes until the courgette noodles are just soft. Season to taste
4. Spoon into bowls and top with chopped coriander leaves.