Heat the olive oil in a large dutch oven or stock pot over medium heat.

Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.

Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.

Spiralize the zucchini to make zucchini noodles and add them to the pot.

Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you’d like.

Taste and add additional seasoning as desired.

Serve hot.