Heat 2 Tbsp avocado oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add 1 small yellow onion, finely chopped. Sauté, stirring occasionally, until the onion is translucent, about 5 minutes.

Add 3 large carrots, peeled and chopped, and 4 cloves garlic, minced. Stir to combine, cover the pot, and cook 2–3 minutes, until the carrots begin to soften.

Push the vegetables to one side of the pot. Add 2 large chicken breasts, chopped (about 1 to 1.5 lbs), in an even layer. Allow the chicken to brown on the bottom for 3–4 minutes, then stir the chicken and vegetables together.

Add 2 quarts chicken broth, 2 cups gluten-free pasta noodles, 2 medium zucchini squash, chopped, 1 large crown broccoli, chopped into florets, 1 Tbsp Italian seasoning, and 1 ½ tsp sea salt. Stir to combine.

Increase heat to bring the soup to a full boil. Once boiling, reduce the heat to a simmer (low heat) and cook uncovered, stirring occasionally, until the noodles are tender and the chicken is cooked through, about 15–20 minutes.

Taste the soup and add more sea salt if desired. Serve hot.