Creamy Chicken Zoodle Soup

This is a tasty rendition of my other Chicken zoodle soup I made a while back with a little bit of a difference: heavy cream. It changes the dish and makes it well, um, creamy. You can revert to the previous recipe, but it will be almost exactly the same so this one will be fine.

1 1/2 tbsp butter
3/4 cup onion, chopped
1/2 cup celery, chopped
3/4 cup carrots, chopped
2 tsp minced garlic
1 tsp dried thyme
1 tsp dried oregano
2-3 bay leaves
4 cups homemade stock (turkey or chicken)
2 chicken breasts, cooked and cubed
3 medium zucchini, spiralized
1 tsp smoked paprika
2 cups whole milk
1/2 cup heavy cream
Salt and pepper to taste

Melt butter in pan and add onion, celery, carrots, and garlic. Saute until tendercrisp. Add thyme, smoked paprika, and oregano and stir. Add bay leaves and stock. Scrape the bottom of the pan to get all the herbs off the bottom of the pan. Bring to a simmer for about 10 minutes. Add the chicken breasts and simmer for about 15-20 more minutes. If you are using boxed broth or your homemade broth is not as strong, you may want to add another cup or two of broth). Add heavy cream and milk. Put in spiralized zucchini in soup and turn the heat off. Let sit for about 5 minutes. Add salt and pepper to taste.