Put 6 chicken legs in a soup pot.
Cover with 3 cups of water.
Boil for about 20 minutes.
Cool for 10 to15 minutes.
Drain, reserving the broth in the pot.
Remove the meat from the bone. Don't chop, but pull off the meat. Return to the soup pot.
Add the rosemary, sage, coconut milk, lemon and turnip to the broth and chicken meat.
Heat for 20 minutes longer.
Add the linguine at the end.
Cook for another 10 minutes or so until the linguine is ready.
Add the salt, pepper and cumin.