– 2 tablespoons olive oil – 1 cup diced onion – 1 cup diced celery – 3 cloves garlic, minced
– 5 (14.5 ounce) cans low-sodium chicken broth – 1 cup sliced carrot – ¾ pound cooked chicken breast, cut into bite sized piece – ½ teaspoon dried basil
– ½ teaspoon dried oregano – 1 pinch dried thyme (Optional) – salt and ground black pepper to taste – 3 zucchini squash, cut into 'noodles'
Pour the chicken broth into the pot; Add carrots, corn, basil, celery, thyme, salt and pepper.
Bring the broth to a boil, reduce the heat to medium, and simmer the mixture until the vegetables are tender, about 20 minutes.
Divide zucchini ‘noodles’ among six soup bowls; Ladle broth mixture over 'noodles'.