Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot, celery, zucchini, and saute until softened, about 7 minutes. Add the thyme, stock, tomatoes, and shredded chicken meat. Bring the soup to a boil, reduce the heat, and simmer until the vegetables are tender and the flavors meld, 10 to 15 minutes.
Stir in the noodles and cook until just tender, about ten minutes. Stir in the fresh basil and pepper to taste. Serve immediately.
Originally Submitted
2/11/2012
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