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.