CHICKEN ZOODLE SOUP

• Chicken Zoodle Soup
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• 3/4 pound cooked chicken breast, cut into bite sized pieces
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pinch dried thyme (optional)
• salt and ground black pepper to taste
• 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Directions

1. Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
2. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
3. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles