Sauté zucchini with 1 tablespoon of oil in a large saucepan or stock pot. Remove after five minutes.
In the same saucepan, sauté onion and celery with remaining oil for a about five minutes.
Add chicken broth, cream of chicken, turkey, and sage to the pot. Bring to a boil. Once boiling, reduce to a simmer and cover for 30 minutes.
Add cooked zucchini and rice immediately before serving.