Directions

1. Add 1 tablespoon olive oil in a large stockpot and heat over medium heat. Sprinkle salt and pepper over chicken, to taste. Place chicken in the stockpot and cook for about 2-3 minutes or until golden. Remove from heat and set aside.
2. Add remaining 1 tablespoon oil to the stockpot, and then add garlic, onion, carrots and celery. Stir occasionally and allow to cook for about 3-4 minutes. Stir in thyme and rosemary for about 1 minute.
3. Beat in chicken stock, bay leaf and 2 cups water, and then bring to a boil. Mix in zucchini noodles and chicken. Reduce heat and let it simmer for about 3-5 minutes, or until zucchini is tender. Mix in lemon juice, and additional salt and pepper, to taste.
4. Serve immediately, garnished with rosemary and parsley, if desired.