Chicken soup is the remedy for all illnesses and bad days. This family recipe is a classic, but in the place of old-fashioned egg noodles, Rebecca Katz has used zucchini noodles for a modern twist!


  • 2 tablespoons extra-virgin

  • olive oil

  • 1 brown onion, finely diced

  • 2 large carrots, peeled and cut into rounds

  • 4 stalks celery, sliced into 1cm chunks

  • Sea salt

  • 1.5 litres Old-Fashioned Chicken Stock (see ingredients and recipe below)

  • 350 g cooked and thinly sliced organic chicken 

  • 1 zucchini (courgette), peeled and spiralised or cut into thin noodles (see Cook’s Note)

  • 1 teaspoon lemon zest

  • 2 teaspoons freshly squeezed lemon juice

  • 2 tablespoons finely chopped flat-leaf parsley or dill, for garnish

  • Old-Fashioned Chicken Stock (makes 6 litres)

  • 3 kg organic chicken backs, necks, bones and wings

  • 2 unpeeled white onions, quartered

  • 4 unpeeled large carrots, cut into thirds

  • 2 stalks celery, cut in thirds

  • 6 sprigs thyme

  • 4 unpeeled cloves garlic, halved

  • 1 large bunch flat-leaf parsley

  • 1 bay leaf

  • 8 black peppercorns

  • 8 litres cold, filtered water, plus more if needed

  • Sea salt


  • 1.

    Heat the olive oil in a soup pot over medium heat, then add the onion, carrots, celery and ¼ teaspoon salt and sauté until golden, about 8 minutes. Pour in 125 ml of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

  • 2.

    Add the remaining stock, bring to a boil over medium heat, then decrease the heat and simmer until the vegetables are tender, about 10 minutes. Stir in the chicken, zucchini noodles, lemon zest and lemon juice and cook for 2 minutes more. Serve garnished with the parsley, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

  • Old-fashioned chicken stock:

  • 1.

    Rinse all of the vegetables well.

  • 2.

    In a 12-litre or larger stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf and peppercorns. Add the water, cover and cook over medium-high heat until the water comes to a boil. Decrease the heat so the bubbles just break the surface of the liquid. Skim off the scum and fat that have risen to the surface. Simmer, partially covered, for about 3 hours. Add more water if the vegetables begin to peek out.

  • 3.

    Strain the stock through a fine-mesh sieve or colander lined with unbleached muslin into a clean pot or heat-resistant bowl, then stir in salt to taste. Bring to room temperature, then store in an airtight container in the refrigerator. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 2390kj
  • Fat Total 191g
  • Saturated Fat 50g
  • Protein 97g
  • Carbohydrate 66g
  • Sugar 11g
  • Sodium 5651mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cook’s note: Only put in the amount of zucchini noodles you will eat at the time. Letting them sit in the soup and reheating will turn them into mush, just like regular noodles. Refrigerate leftover, uncooked zucchini noodles in a separate airtight container. Add them to the soup when you reheat the leftovers.

Image and recipe from 'Clean Soups' by Rebecca Ratz (Murdoch Books RRP $35)

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