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