This easy Slow Cooker Chicken Noodle Soup is made with zucchini noodles for a healthier, gluten-free, and low-carb soup recipe.
Add the garlic, onion, carrots, celery, and chicken stock, and stir to combine.
Add the bay leaf, and then cover and cook on low heat for 6-8 hours or on high heat for 4-5 hours, or until the chicken is cooked through and the vegetables are tender..
Add the spiralized zucchini noodles, thyme, and rosemary, and stir to incorporate.
Cover the slow cooker, and cook on low heat for an additional 8-10 minutes, or until the zucchini is mostly tender.