Building the Flavor Base
Heat 1 tablespoon olive oil (plus more if needed) in a large pot over medium heat. Add 1 medium diced yellow onion, 3 peeled and sliced carrots, and 3 sliced celery stalks, stirring to coat. Cook for about 5–7 minutes until the vegetables begin to soften. Stir in 3 cloves minced garlic and cook for about 30 seconds until fragrant.
Cooking the Chicken
Add 1 lb boneless, skinless chicken breasts to the pot and season with 1 teaspoon dried thyme, ½ teaspoon dried oregano, salt to taste, and freshly ground black pepper to taste. Pour in 4 cups low-sodium chicken broth and add 1 bay leaf, then bring to a gentle boil. Reduce to a simmer and cook for about 12–15 minutes until the chicken is fully cooked and tender.
Shredding the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring to combine.
Adding the Zoodles
Add 2 medium zucchini (spiralized into zoodles) to the pot and cook for about 2–3 minutes until just tender. Avoid overcooking so they retain a slight bite and don’t become watery.
Finishing the Soup
Stir in 2 tablespoons chopped fresh parsley and the juice of ½ lemon (optional) for brightness. Remove the bay leaf and taste, adjusting salt and pepper as needed.
Serving
Ladle the soup into bowls and finish with optional garnishes like extra parsley, a light drizzle of olive oil, lemon zest, or a sprinkle of grated Parmesan. Serve hot for a fresh, comforting meal.
