• ½ tbsp veg or olive oil
• 200g chicken breast, chopped
• 1 onion, diced,
• 1 celery stalk, diced
• 1 carrot, chopped
• 2 cloves garlic, chopped
• ½ tsp dried thyme
• Good pinch of dried rosemary
• 400ml chicken stock
• 1 medium courgette, spiralised or cut into thin strips
Heat half of the oil in a large pot, over medium-high heat. Add the chopped chicken and season with salt and pepper. Cook for 4-5 minutes until golden, then set aside.
Heat the remaining oil and add in the onion, celery, carrots and garlic as well as the dried thyme and rosemary. Mix well.
Next, add stock and an additional 100ml of water if desired. Bring to boil, lower the heat, and simmer for 10 mins. Add in the chicken and cook for another 5 mins.
Lastly, add in the spiralised courgette and cook for another 2-3 mins. Season with salt and pepper to taste.