Heat oil in large soup pot or Dutch oven over medium heat, then add chicken. Season with a little sea salt. Saute meat until browned; remove from pan. Skip this step if you're using leftover cooked chicken.
To the same pot, add carrot, potatoes, and stock. Bring to simmer and turn heat to low. Simmer till vegetables are tender, about 15-20 minutes, and season as needed.
Add greens and/or other veggies or zucchini noodles. Simmer til tender, about 5 minutes.
Add chicken back to pot. *If adding already cooked chicken, add it at this stage.
Add spices: sea salt, thyme, oregano, etc. Simmer til flavors come together. This is just a base-- add whatever veggies you have on hand, but stick to low FODMAP. I like a dash of tamari too.