Spiralize zucchini using the medium blade. Set aside.

Heat oil in a large pot over medium heat. Cook onion until tender. Add carrot and celery until softened. If chicken is raw, add for about 5 minutes until browned.

Add half of the broth, fresh herbs, and bring to a boil.

Once boiling, lower heat and let simmer uncovered for about 15-20 minutes or until vegetables are tender.

Stir in zucchini noodles and let cook 1-2 minutes or just until slightly softened. For firmer noodles, place raw noodles in bowls and ladle hot soup over zucchini noodles. Allow to sit for 2 minutes to soften.

Add remaining broth as needed for desired ratios. Salt and pepper to taste.

Serve in bowls, squeeze lemon juice, and add sliced avocado to garnish with more fresh herbs.