- In a large dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
- Once hot, add onion and carrots and sauté until soft about 10-12 minutes.
- Add garlic and Herbs de Provence. Sauté 1 more minute until fragrant.
- Add the broth and let come to a simmer.
- Drop in the chicken and let simmer for 15 minutes or until chicken is fully cooked through. You can use a meat thermometer to test chicken is at 150F degrees.
- Use forks to shred chicken.
- Add the chicken back in along with the peas. Let simmer for 10 minutes.
- Use a spiralizer to make zucchini noodles. (If you don’t have a spiralizer, feel free to just add diced zucchini!)
- Turn off heat and add zucchini noodles, lemon zest and lemon juice.
- Divide into bowls and garnish with freshly chopped basil.
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