Method

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Sauté gently for 6 to 8 minutes until the vegetables begin to soften and become fragrant.
Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
Pour in the chicken bone broth. Add the sprigs of fresh thyme, bay leaf, and the whole chicken breast directly into the pot.
Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 20 minutes, or until the chicken breast is cooked through and easily shreds (internal temperature reaches 165°F / 74°C).
Carefully remove the cooked chicken breast from the pot and transfer it to a cutting board. Discard the thyme sprigs and bay leaf.
Using two forks, shred the chicken into bite-sized pieces.
Add the sliced zucchini and the shredded chicken back into the simmering broth. Cook uncovered for another 5 minutes until the zucchini is tender.
Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Season with sea salt and black pepper to taste. Serve warm in cozy bowls.

Nutrition per serving (estimate)