In a large stockpot or Dutch oven, over medium high heat, add in your chicken and the broth. Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through, and very tender.

Make sure you skim off the white foam that floats to the top, a few times while cooking.

Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.

Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite sized pieces.

Return the shredded chicken to your pot together with pesto sauce, zucchini noodles and cherry tomatoes.

Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Ladle into bowls and enjoy!

In a large crockpot or slow cooker, add in your chicken and the broth. Turn heat to LOW, for about 6-7 hours, or until chicken is cooked through, and very tender.

Make sure you skim off the white foam that floats to the top, a few times while cooking.

Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.

Once your chicken is cooked, remove from the pot, and using 2 forks shred it into nice bite sized pieces.

Return the shredded chicken to your crockpot together with pesto sauce, zucchini noodles and cherry tomatoes.

Stir and allow everything to heat through for just about 15-20 minutes.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Ladle into bowls and enjoy!

Into the bowl of your Instant pot, add in your chicken and the broth

Give it a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)

Shred chicken with two forks and return your shredded chicken to your pot together with pesto sauce, zucchini noodles and cherry tomatoes.

Stir and allow everything to heat through on the saute setting for a few minutes just to heat through.

Remove from heat.

Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.

Ladle into bowls and enjoy!

Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.

With your machine running slowly drizzle in the oil and process until smooth.

Add the cheese and process just long enough to combine.

Store any leftover pesto in the fridge for up to 10 days.