Chope your onion, carrots, celery, and garlic.
In a large pot, heat olive oil over medium high heat
When hot, add the onion, carrot, celery, garlic, salt, and pepper stirring until veggies are just tender, about 5-7 minuets depending on the the size of your cut vegetables.
Pour in the broth, thyme, sage, and the shredded chicken. Bring to a boil then reduce heat to a simmer for about 10 minuets.
Add Zoodles and allow it to cook in soup for about 4 minuets.
Divide soup amongst 6 large bowls
Top with a drizzle of Sriracha.