Ingredients:

  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, thinly sliced into coins
  • 1 stalk celery, diced
  • 6 cups chicken bone broth (low sodium)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb cooked chicken breast, shredded or cubed
  • 3 medium zucchinis, spiralized into noodles

Instructions:

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the onions are translucent and the mixture smells aromatic.
  2. Stir in the minced garlic and cook for 60 seconds more to avoid burning.
  3. Pour in the chicken bone broth and stir in the dried thyme, salt, and pepper. Bring the liquid to a gentle boil, then reduce heat to low.
  4. Simmer for 10 minutes to allow the vegetable flavors to infuse into the broth.
  5. Stir in the shredded cooked chicken and the spiralized zucchini noodles. Turn off the heat immediately.
  6. Stir gently for 1–2 minutes; the residual heat of the broth will cook the zoodles to a perfect al dente.