Chicken Zoodle Soup

Ingredients
2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
3 cloves garlic, minced
14.5 oz chicken broth
1 cup sliced carrots
3/4 pound cooked chicken breast, cut into bite sized pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch dried thyme
(optional) salt and ground black pepper to taste
3 zucchini

Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
Cook zoodles on med 2-4 minutes in Olive oil. Drain, and cook 2 more minutes.Divide zoodles between six soup bowls; ladle broth mixture over the top and Enjoy!