INGREDIENTS
2 tbsp
olive oil
1
small yellow or white onion, diced ¼", 12 ounces
2 cups
celery, sliced ¼", 6 ounces
4
carrots, peeled and sliced ¼", 6 ounces
4 cups
chicken stock
Sea salt
Optional 1 cup chopped cooked chicken (leftover from a roast chicken)
4 tbsp
tapioca starch
2
medium zucchini, 1 pound