Zucchini "Noodle" Chicken Soup

I mentioned last week that I started making Paleo meals for a couple, and this is one of the lunches I prepared for their menu this past week.  It’s just as comforting and satisfying as chicken noodle soup but without the actual noodles.  I cut up a couple zucchini into thin, noodle-like strands by hand, but if you have a mandolin or some sort of julienne-cutting contraption it would be significantly quicker.  I also made my own chicken stock and used the poached chicken from that. 

Zucchini “Noodle” Chicken Soup

2 T extra-virgin olive oil

4 carrots, diced

4 celery stalks, diced

1 onion, diced

S&P, to taste

1/2 C fresh thyme, chopped

1 stem fresh rosemary, chopped

2 bay leaves

10 C chicken stock

1 whole boneless, skinless chicken breast, poached & chopped (you can use rotisserie or leftover roasted chicken)

2 zucchini, cut into noodle-like strands

1/2 C fresh parsley, chopped

Heat oil in a large soup pot over medium-high heat and cook carrots, celery, & onion about 5 minutes.  Season with S&P and add thyme, rosemary, & bay leaves.  Cook another 3 minutes.  Add chicken stock and allow it to come to a boil.  Turn the heat down to medium, season again with S&P, and add chicken & zucchini.  Allow the soup to simmer until the zucchini is tender & the chicken is warmed through.  Add the parsley & serve.