INGREDIENTS
2 tbsp
olive oil
1 cup
diced onions
1 cup
diced celery
3 cloves
garlic, minced
5 14.5 ounce cans
low-sodium chicken broth
1 cup
sliced carrots
3/4 lb
cooked chicken breast, cut into bite sized pieces
1/2 tsp
dried basil
1/2 tsp
dried oregano
1 pinch
dried thyme (optional)
salt and ground black pepper
3
zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler