Chicken zucchini noodle soup recipe

Name: Chicken zucchini noodle soup recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups (1L) salt-reduced chicken stock; 500g Coles RSPCA Approved 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)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Curtis Stone

chicken chicken stock chicken thighs

Ingredients

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4 cups (1L) salt-reduced chicken stock500 grams Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed3 thyme sprigs2 small carrots, peeled, thinly sliced2 celery sticks, thinly sliced1 corn cob, husks and silk removed, kernels removed2 medium zucchini, cut lengthways into long noodlesThyme sprigs, extra, to serveLemon wedges, to serve (optional)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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