Crockpot Instructions:

In a pan, heat olive oil. Saute celery, onion, carrots and garlic until browned.

In the crockpot, layer chicken breasts on the bottom, then veggie mixture on top. Add spices and chicken stock.  Cook on low for 6 hours. Once soup has cooked, remove chicken breasts and shred by pulling apart with forks and then add it back to the pot.  When ready to serve, add raw, room temperature zucchini noodles to the soup and they will warm enough in the soup.