Place the chicken in a large stock pot and cover with water. Add in the salt, carrots, green onion, garlic oil, rosemary, and thyme. Bring to a boil, reduce heat to medium/low, cover and cook 20 minutes. Keep mixture cooking and remove the chicken to a cutting board.
While the soup is cooking, make the zucchini noodles. Using a spiralizer, make the zoodles and place on a plate until ready to add. If desired, chop the noodles roughly so the pieces aren't too long.
Let cool for 5-10 minutes, until you can handle the meat. Remove skin and remove the chicken from the bone. Chop up the big pieces. Place all meat back in the soup along with the zucchini noodles and cook 5-10 more minutes.
Store leftovers covered in the fridge up to 6 days.
*If you don't need it low FODMAP, feel free to add sweet onion, fresh garlic, celery and bone broth. You can leave out the garlic oil.