A light yet satisfying creamy-style chicken soup made with zucchini noodles, tender chicken, and a flavorful broth.

2 boneless, skinless chicken breasts (about 1 pound total)

2 cloves garlic, lightly crushed

1 bay leaf

1 teaspoon kosher salt

6 cups low-sodium chicken broth

2 medium zucchini, spiralized into thick noodles and cut into 2-inch pieces

1 medium carrot, peeled, spiralized into thin noodles, and cut into 2-inch pieces

1/4 medium onion, thinly sliced

Optional for serving: freshly ground black pepper, lemon wedges, fresh thyme or parsley

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1. Arrange the chicken breasts in a single layer in a medium soup pot or Dutch oven. Add the garlic, bay leaf, salt, and chicken broth.

2. Bring the pot to a gentle boil over medium-high heat. Skim off any foam that rises to the surface.

3. Lower the heat, cover, and simmer until the chicken is fully cooked and reaches an internal temperature of 165°F, about 8 to 12 minutes.

4. Transfer the chicken to a cutting board and discard the garlic and bay leaf. Once cool enough to handle, shred or cut into small pieces.

5. Return the broth to a simmer. Add the zucchini noodles, carrot noodles, and sliced onion. Cook until just tender, about 3 minutes.

6. Stir the chicken back into the pot and heat through. Taste and adjust seasoning if needed.

7. Serve hot with black pepper, lemon juice, and fresh herbs if desired.

Add zucchini noodles just before serving if storing leftovers to maintain texture.