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Chicken zucchini noodle soup

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Searching for an easy dinner idea? You can’t go past our Chicken zucchini noodle soup recipe. Tasty and wholesome, this bowl of goodness is sure to impress the family.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Chicken zucchini noodle soup

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)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a large saucepan, combine stock, chicken, thyme and 11/2 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.
  2. 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.
  3. 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.

Recipe tip

Serve with buttered slices of Coles Finest by Laurent Sourdough Vienna.

    Chicken zucchini noodle soup

    Chicken zucchini noodle soup
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes, + cooling time
    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)
      Description

      Searching for an easy dinner idea? You can’t go past our Chicken zucchini noodle soup recipe. Tasty and wholesome, this bowl of goodness is sure to impress the family.

      Method
      1. Step 1

        In a large saucepan, combine stock, chicken, thyme and 11/2 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.
      2. 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.
      3. 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.