In a large pan, heat olive oil over medium heat and cook onion until tender.
Add chicken and cook until starting to brown.
Add carrots and celery and season with salt, pepper, and oregano cook until soft.
Add the chicken stock and bring the mixture to a boil.
Then lower the heat to a simmer, add chicken and cook 20 minutes.
Spiralize the zucchini into thin noodles, add to the soup during the last 2 or 3 minutes of cooking.
Transfer to serving dish and add sour cream.
Nutrition is for 1/3 of the recipe.