Step 1

Heat oil in a large saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 6-7 minutes or until softened. Add garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add chicken. Cook, stirring, for 3-4 minutes or until browned.

Step 2

Add the stock and 500ml (2 cups) water. Bring to the boil. Add the spaghetti and bring to a simmer. Partially cover. Cook for 10 minutes or until spaghetti is al dente. Add the broccoli, corn and zucchini. Cook for 5 minutes or until tender.

Step 3

Divide soup among serving bowls. Top with parsley and lemon rind. Season with pepper.