Step 1

In a large heavy bottomed pot, heat olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 5 minutes, until softened. Add garlic and Italian seasoning and cook for one more minute.

Step 2

Add zucchini and chicken broth. Bring soup to a low boil and add then add rice and cooked and shredded chicken, stir well, and let boil for 3 minutes.

Step 3

Then turn the heat to low and let soup simmer for 10 minutes, until rice is cooked and tender. Add salt and pepper to taste and serve immediately.