In a large pot, warm up some olive oil over medium-high heat.

Add the onions and celery and cook 3 minutes or until translucent.

Stir in the corn and garlic and cook until fragrant.

Add the Italian seasoning, salt, and pepper.

Add the water and chicken thighs.

Let the soup come up to a boil and then reduce the heat to low.

Cook for 1 hour or until the chicken starts falling off the bone.

Add the zoodles and the mushrooms.

Remove the chicken from the pot and discard the skin.

Shred the chicken using two forks and then place it back in the pot.

Cook for an additional 10 minutes and season with salt and pepper.

Serve with lemon and cilantro if desired.