2 cups chicken stock (preferably home-made or a good quality store bought chicken stock such as Maggie Beers)

1 garlic clove, finely grated

2cm piece of garlic, finely grated

2 tsp. extra virgin olive oil

¼ cup shallots, finely chopped

1 zucchini (use a spiralizer or a peeler that can julienne the zucchini to create long noodles)

1 cup baby spinach leaves

1 poached chicken breast (sliced into fine slices)



  1. Place chicken stock into a small saucepan.  Heat over high heat to bring it up to the boil.  Reduce heat to a simmer.
  2. Place olive oil into another saucepan and heat over medium heat.  Add the grated garlic, ginger and shallots and cook for a minute or two until aromatic.
  3. Add the zucchini noodles and baby spinach leaves and cook until wilted.
  4. Place the zucchini mixture into the bottom of a deep bowl
  5. Add slices of chicken breast
  6. Top with the hot chicken stock


Serves 1