Chicken Zoodle Soup with Dill

(2) bone-in skin-on chicken breasts, about 1 pound, patted dry and seasoned with salt + pepper

olive oil

medium carrots, scrubbed and chopped

stalks of celery, washed and chopped

medium onion, chopped

large leek, cleaned and trimmed, chopped

garlic, grated or finely chopped

salt + 1 teaspoon pepper

chicken stock (broth works too)

sprigs of fresh thyme

bay leaf

zucchini, spiralized

fresh dill as garnish