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Place all ingredients except for the zucchini in a large pot. Add enough water to cover the chicken. If you have a box of organic low sodium chicken broth on hand, consider using a mix of broth and water.
Allow water to boil and then reduce to low and simmer, covered, for 2 ½ – 3 hours or until the chicken is falling off the bones and begins to naturally shred into pieces. Add the diced zucchini after 2 hours of cooking for the last hour of cooking.
Cook your pasta in water separately and combine with the soup. Cooking the pasta in the soup will make for mushy pasta and will absorb too much of the soup's liquid. Serve with a hearty helping of pecorino grated cheese, lemon zest, and fresh parsley.