Pesto Chicken Zoodle Soup

1: In a large stockpot or Dutch oven, over medium-high heat, add in your chicken and the broth.

2: Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through and very tender.

3: Skim off the white foam that floats to the top a few times while cooking.

4: Meanwhile, using a vegetable spiralizer, shred your zucchini into 'noodles'.

5: Once your chicken is cooked, remove from the pot, and using 2 forks, shred it into nice bite-sized pieces.

6: Return the shredded chicken to your pot together with pesto sauce, zucchini noodles, and cherry tomatoes.

7: Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.

8: Remove from heat.

9: Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

10: Ladle into bowls and enjoy!