Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (seasoned with salt and pepper)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 1 cup cubed butternut squash
• 2-3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 4 cups chicken stock
• 1 bay leaf
• 1 pound (3 medium-sized) zucchini, spiralized
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig rosemary
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add the seasoned chicken, cook until golden, about 2-3 minutes; set aside.
2. Add the remaining 1 tablespoon oil to the pot. Add garlic, onion and celery. Cook until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles, chicken and butternut squash; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper to taste.
4. Serve immediately, garnished with rosemary and parsley, if desired.