In a large pot, bring chicken broth to a boil.

Heat olive oil in a separate skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic to the skillet and cook for another minute until fragrant.

Add the cooked onion and garlic mixture to the boiling chicken broth.

Add shredded chicken, zucchini noodles, and cauliflower rice to the broth.

Season with dried thyme, salt, and pepper.

Simmer for 5-10 minutes, or until the zoodles are tender-crisp.

Serve hot and enjoy!