Wash the zucchini, parsnips, and carrots.
Cut the tops off the veggies and discard(see notes). Peel the carrots and parsnips (discard the skin -see note).
Spiralize the zucchinis, parsnip, and carrots.
Feel free to cut the spiralized veggies in half if they are too long. Set aside.
Cut the end off the green onion, discard the end piece or save for vegetable broth. Dice the green onion.
In a large Dutch Oven or soup pot over medium heat add the fat-free chicken stock bring to a boil.
Add in the spiralized veggies, green onion, ground ginger, basil, oregano, thyme, black pepper, and bay leaf. Add salt and pepper to your taste.
Cover pot and let simmer about 12 minutes.
Add the shredded chicken into the soup. Cook another 5 minutes.
If you like very soft veggies, let them simmer another 5 minutes.
Discard the bay leaf. I prefer to distribute the veggies and chicken into the bowls and add the broth. Enjoy.
Distribute the veggies and chicken into the bowls. Add the broth.
Sprinkle with fresh chopped parsley.
Check the seasoning and adjust if needed.