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The Chicken and Zucchini Soup you need to make tonight


Served with toasted sourdough and ricotta, this Chicken and Zucchini Noodle Soup will make your next dinner seriously restaurant-worthy.


C H I C K E N  A N D  Z U C C H I N I  N O O D L E   S O U P

Serves 6  


  • 1 tbsp olive oil
  • ½ leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 1.5 litres (6 cups) chicken stock
  • 3 small skinless David Jones Free-Range Chicken Breasts
  • 4 thyme sprigs
  • 200g podded peas
  • 350g David Jones Zucchini Noodles
  • Juice of ½ lemon, or to taste
  • Finely grated lemon rind, to serve
  • Basil leaves, to serve
  • David Jones Pesto, to serve
  • Toasted sourdough with ricotta, to serve (optional)


  1. Heat oil in a large saucepan over medium-high heat, add leek and garlic, and sauté gently until tender and translucent (3-4 minutes).
  2. Add stock, chicken and thyme, and bring to the simmer.
  3. Season to taste and simmer until the chicken is just cooked through (6-7 minutes), then remove with a slotted spoon and set aside.
  4. Discard the thyme.
  5. Add peas to soup, simmer until almost tender (1-2 minutes)
  6. Stir in zucchini noodles and lemon juice to taste, and simmer until zucchini just wilts.
  7. Remove from heat.
  8. Shred the chicken, stir back into the soup, then divide among bowls.
  9. Garnish with lemon rind and basil, and top with pesto.
  10. Serve with sourdough.

Keep reading for all the things you need to serve your soup in style...