Finely dice the onion, crush the garlic and peel and dice the carrots. Cut the chicken into strips and set aside. Place a large saucepan on the stove over a medium heat and add the olive oil. Saute the onion & garlic for 3 minutes then add the chicken stock. Add the diced carrot, chicken and sprig of parsley. Simmer on the stove with a lid on the saucepan for 20 minutes. In the meantime, peel the zucchini to remove the green skin. Spiralise the zucchini and set aside. When the soup is cooked add the zucchini noodles let the soup rest for 5 minutes. Serve into four large bowls.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.