On a baking sheet covered in aluminum foil for easy cleanup, add olive oil to prevent sticking, then add chicken breast sprinkled with a pinch of sea salt.
Make a foil tent over chicken breast to capture steam, to keep chicken moist, and bake in the oven for 30 minutes.
Peel carrots with a vegetable peeler, then chop about an inch thick.
Julienne zucchini with a julienne peeler, or use a spiralizer, to make zoodles.
In a large pot or dutch oven, add broth and carrots and cook until soft about 25-30 minutes.
Pull chicken out of the oven and shred with a fork. Then add shredded chicken to soup.
Throw in zucchini noodles at the end and let them cook in soup for ten to fifteen minutes before serving.
Taste test soup and see if it needs more sea salt. I under-salt my homemade broth to adjust easily for recipes.
Garnish with finely chopped parsley and fresh ground black pepper.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/03/chicken-and-zoodle-soup.html