Pour the avocado oil to a large pot (I use my Dutch oven) and heat over medium-high. Add the onion and sauté, stirring occasionally, until it begins to turn translucent, about 5 minutes. Transfer the chopped carrot and garlic to the pot and stir well. Cover and cook for 2 to 3 minutes, or until the carrot begins to soften.

Move the vegetables to one side of the pot and add the chopped chicken. Allow chicken to brown for a few minutes, then stir everything together. Add the remaining ingredients to the pot, cover, and bring to a full boil.

Reduce the heat to a gentle boil and cook, stirring occasionally, until noodles and chicken are cooked through, about 15 to 20 minutes.

Taste the soup for flavor and add more sea salt to taste.