1. Sprinkle the lemon juice over the chicken. Put the chicken into a duchy or large flameproof casserole with 750ml/1 1/2 pints of cold water, cover, bring to the boil, and cook for 25 minutes.
2. Add the christophene, pumpkin, yam and potatoes to the pot. Bring back to the boil and cook for a further 10-15 minutes.
3. Add the soup mix, spring onion, chilli, thyme and salt, then reduce the heat and simmer for about 15 minutes.
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