Pat the chicken pieces dry, then sprinkle with salt and pepper. Heat a Dutch oven over medium-high heat, add 1 tablespoon olive oil, and brown the chicken pieces skin-side down in batches for 5-7 minutes per side. Remove to a plate and set aside; return all chicken to the pot.

Pour in 8 cups filtered water to barely cover the chicken. Add apple cider vinegar, thyme, and bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and simmer until the chicken is cooked through and very tender, about 90 minutes.

Remove the chicken with tongs and let cool before shredding the meat. Strain the broth through a fine mesh sieve into a pot or bowl.

Return the Dutch oven to the stove over medium-high heat, add the remaining olive oil, and sauté onions, carrots, and celery until soft (6-7 minutes), without browning.

Add minced garlic and sauté about 1 minute until fragrant. Stir in the strained broth, shredded chicken, and dried herbs. Bring to a boil, then reduce to a simmer.

Simmer uncovered until vegetables are tender, about 20 minutes. Adjust salt and pepper to taste (the author added salt in stages; season to preference).

Star Spiralize 1 zucchini per two servings. Place about 1 cup spiralized zucchini in a bowl, ladle hot soup over the zoodles, and let the heat lightly cook them for a tender bite. Serve immediately. Refrigerate leftovers with zoodles stored separately for up to a week or freeze for up to three months.