De-skin the rotisserie chicken, add the white meat to a large bowl, and thoroughly shred the meat with two forks – or a hand mixer. Alternatively, you can make shredded chicken from scratch.

Once the chicken is shredded, peel the carrots, and cut them into ¼ inch thick circles.

Then, trim the tops and ends off of the celery, and cut them into ½ inch thick u shaped pieces.

Remove the skins from the onions, cut off the ends, and dice them into small pieces.

Add all of those veggies to a large bowl, and set them aside.

Next, remove the skin from the garlic, mince it, add it to a small bowl, and set it aside.

Now, strain the noodles in a sieve, and wash them under hot water. By the way, you’ll want to add a little salt – around ½ a tablespoon – to your noodles as you’re washing/straining them. Then, when you’ve thoroughly rinsed them, you can set them aside.

Now, in a large stockpot, add the olive oil, and heat it over medium-high heat until it’s hot.

Then, add the celery, onions, and carrot to the pot. Sauté for about 8-10 minutes, or until the vegetables soften, and make sure to stir the veggies throughout the process.

Once the vegetables are soft, add the garlic to the pot and sauté it until it becomes fragrant – around 2 to 3 minutes.

Then, when the garlic has become fragrant, add the chicken broth, rinsed shirataki noodles, bay leaves, oregano, thyme, and black pepper.

Bring everything to a boil, and allow the soup to boil for about 5 minutes or until the vegetables are tender to the touch of a fork.

Once the vegetables are tender, add the shredded chicken, and boil for another 2 to 3 minutes – or until the chicken is warm.

Taste the soup and add salt, pepper, and seasonings to taste.

Remove the bay leaves, and serve immediately.