In a large stock pot or dutch oven, heat oil over medium-high heat and add onion, celery (and the leafy tops), carrots, rosemary, thyme, and bay leaves until onion is translucent.

Add a pinch of salt, along with your garlic and ginger and cook an additional minute or so, until very fragrant, being careful not to burn your garlic. Then, add your shredded chicken, broth, water, and fresh cracked pepper to taste. Bring to a boil for 5 minutes, then lower the heat and simmer for 30 minutes.

Remove the herb sprigs, leafy celery tops, and bay leaves. Check that veggies are tender, then add your Zelli Stars. Cook until al dente and remove from heat. Squeeze in half a lemon and add your parsley. Taste for seasonings and adjust as needed. Garnish with additional parsley and serve with a lemon wedge and good bread or saltines.