Yield: 10 cups
Serving size: 1½ cups

Ingredients

• 2 Tbsp olive oil
• 1½ lb cooked chicken breasts or thighs, shredded or diced
• 2 tsp garlic, minced
• 2 cups mushrooms, sliced
• 2 stalks celery (12” long), diced (note: reserve the celery leaves – to be added last)
• 1 cup green onions, thinly sliced
• ⅓ cup carrots, thinly sliced (optional)
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp dried thyme (optional)
• 1 quart (4 cups) chicken stock
• 1 lb zucchini, “spiralized” (approximately 8 cups or 3 medium-sized zucchini)
• ½ tsp salt or to taste
• Black pepper to taste

Instructions

1. Heat the olive oil in a large stock pot over medium heat.
2. Add the garlic, mushrooms, celery, green onions, and carrots (optional) and stir often for 3 to 4 minutes or until vegetables are tender. 
3. Stir in the oregano, basil, and thyme (optional) for 20 to 30 seconds or until fragrant.
4. Add the chicken stock and bring mixture to a boil. Stir in spiralized zucchini noodles and cooked chicken. Reduce heat and simmer for 3 to 5 minutes or until zucchini is tender. 
5. Add salt and pepper and adjust to taste.
6. Add the celery leaves and stir into the soup before serving.