Start by warming the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, sliced carrots, and sliced celery. Cook them gently, stirring occasionally, for about 6 to 8 minutes, until they soften and the onion becomes translucent.

Next, add the minced garlic to the pot. Stir it constantly for about one minute until you can smell its wonderful, fragrant aroma.

Pour in the chicken broth, then add the dried thyme and the bay leaf. Season generously with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low.

Let it simmer for at least 15 to 20 minutes with the lid on. This allows all of those beautiful flavors to meld together into a harmonious, delicious broth.

Shred your cooked chicken breast before adding it to the pot. Once the broth has had time to develop its flavor, stir in the shredded chicken. Let it warm through for a few minutes.

Just before you’re ready to serve, add the spiralized zucchini noodles to the pot. Cook them for only 1 to 2 minutes. You want them to be just tender, not mushy.

Remove the pot from the heat and take out the bay leaf. Stir in the fresh, chopped parsley.

Ladle your delicious Chicken Zoodle Soup into bowls and serve it immediately, while it’s wonderfully hot and fragrant.