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Recipe Instructions

In a large saucepan, combine stock, chicken, thyme and 1 1/2 tsp salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Bring to a simmer. Partially cover and cook for 20 mins or until the chicken is cooked through and pulls apart easily. Using tongs, transfer the chicken to a bowl and cool slightly. Use two forks to coarsely shred the chicken.

While the chicken is cooling, add carrots and celery to pan and simmer for 5 mins or until the vegetables are crisp-tender. Add corn and simmer for 2 mins or until tender. Return chicken to pan and stir until heated through.

Divide zucchini among serving bowls. Ladle the soup over the zucchini in the bowls. Top with extra thyme. Season. Serve with lemon wedges, if desired.

Recipe Ingredient

1l chicken stock

500g Australian Chicken Thigh Fillets, trimmed

3 thyme sprigs

2 small carrots, peeled, thinly sliced

2 celery sticks, thinly sliced

1 corn cob, husks and silk removed, kernels removed

2 medium zucchini, cut lengthways into long noodles

Thyme sprigs, extra, to serve

Lemon wedges, to serve (optional)

Cook Time


Prep Time


Total Time



67.55 calories

8.8 grams fat

2.3 grams saturated fat

16.6 grams carbohydrates

7.8 grams sugar

32.8 grams protein

125 milligrams cholesterol

513.6 milligrams sodium


Recipe Category



Chicken, chicken stock, chicken thighs, corn, gluten allergy, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, zucchini, dinner, hearty, weeknight, comfort food, family, family friendly, low carb, skinny, healthy, summer, autumn, spring, savoury, easy dinner, freshcoles


This tasty chicken zucchini noodle soup, is packed with veggies, with no compromise on flavour!

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