Step 1

Heat olive oil in a large heavy bottom pot in medium heat. Add onion, carrots, and celery and cook over medium until they are softened, 8-10 minutes.

Step 2

Stir in the garlic and cook stirring constantly until fragrant, 30 seconds or so.

Step 3

Add in the shredded chicken, chicken stock, water, and salt and pepper. Bring it a boil, turn the heat down to medium-low, and let it simmer for 10-15 minutes.

Step 4

Stir in the spiralized potato “noodles”. Cook for 7-8 minutes.

Step 5

Finish it off with freshly squeezed lemon juice and fresh parsley.

Step 6

Ladle the soup into large bowls and serve with lemon wedges and crusty bread.