6 cups chicken broth, low-sodium (I used 2 cartons of Campbell's Chicken Broth, which is more than 6 cups, but I didn't want to waste what was left in the opened carton)
2 cups water
3 medium zucchinis (or one package of zoodles from the grocery store)
Instructions
Place a large soup pot over medium heat and add in the onions, celery, garlic and red pepper flakes. Cook for 3-5 minutes.
Add in thyme and oregano and cook for another 1 minute, stirring frequently.
Place in the chicken thighs and bay leaf and pour in the chicken broth, water and cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes.
Next, shred the chicken and set aside (you'll need to make a process of removing chicken, shred, next piece, shred.) Remove the bay leaves at the same time (discard them).
Add the shredded chicken back to the pot along with the zucchini noodles. You can either spiralize your noodles at home if you have a spiralizer or some grocery chains now sell them already done for you!
Cook for 5 minutes or until zucchini is cooked to your preference. I like mine to still have a little crunch but some people prefer a really noodle-y (totally a word) consistency.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2017/01/zoodle-soup/