Do you have too many zucchinis? Obviously! Anyone who has ever grown a zucchini plant has had too many! Here is a great recipe to use some of your surplus zucchini.

Ingredients

• 2 tablespoons olive oil

• 1 cup diced onions

• 1 cup diced celery

• 3 cloves garlic, minced

• 5 (14.5 ounce) cans low-sodium 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 squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Directions

1. 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.

2. 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.

3. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'