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Chicken Zucchini-Noodle Soup

 1 cup leftover cooked chicken
 1/2 onion, diced
 1 large carrot, diced
 1 large stalk celery, diced
 2 tbsp butter or oil
 1 tbsp spicy pepper paste (optional, but good if you're getting over a cold)
 1 zucchini, spiralized or julienned into noodles
 Handful green beans, top and tailed and cut into thirds
 1 tbsp fresh herbs, minced (thyme, oregano, and rosemary, a whole bay leaf)
 5 cups chicken stock

Melt your butter in a heavy-bottomed pot over medium-low heat, and then sweat your onion, celery and carrot for about 10 minutes. Turn down heat if cooking too fast or too hot-- you don't want them to brown, just soften a bit. If using hot pepper paste, add in during the last 2 minutes.


Meanwhile, spiralize your zucchini and turn it into noodles using a julienne peeler or a Spiralizer. Traditional noodles are also great-- use egg noodles for most classic preparation.


After then veggies have softened for 10 minutes, add the chicken stock and the reserved chicken meat and bring to a boil. Once boiling, reduce heat to a simmer and add fresh herbs, zucchini noodles and green beans, and simmer for an additional 30 seconds-1 min. Serve warm. If using traditional pasta, allow to cook in simmering soup according to package directions, so an additional 7-12 minutes or so depending on variety.