Take a large pot and pour in the chicken stock and water. Add the tahini paste, soy sauce, sweet chili sauce, ginger and garlic. Cover and bring to the boil.
Remove the lid and reduce the pot to a medium-high heat. Add the free-range chicken strips and cook for another 2 minutes.
Add the leek, carrot and dried noodles and continue to cook for another 5 minutes whilst gently stirring to break up the noodles.
Add the broccoli florets and continue to cook for another 3 minutes whilst gently stirring.
Remove the pot from the heat and allow to stand for a few minutes before serving.