Heat 1 tablespoon olive oil in a large pot over medium heat. Add chicken to the stockpot, add salt and pepper and cook until golden brown, about 2-3 minutes. Remove from the pot and set aside.
To the same pot add 1 tbsp of olive oil, garlic, onion, carrots and celery and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in thyme and rosemary and cook another minute.
Add chicken stock, bay leaf and 2 cups water to the pot and bring to a boil. Stir in zucchini noodles and chicken, reduce heat and simmer until zucchini is tender, about 3-5 minutes. Add lemon juice season with salt and pepper to taste.
Garnish with parsley and serve right away. Enjoy!
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
3 cloves minced garlic
1 onion, diced
3 carrots, diced
2 celery, diced
2 tbsp olive oil
1/2 tsp dried thyme
1/4 tsp dried rosemary
4 cup chicken stock
1 bay leaf
1 lb zucchini, spiralized or sliced and cut into noodle like shape
2 tbsp lemon juice
1 spring rosemary
2 tbsp fresh parsley, chopped