Pour the avocado oil into a large pot or Dutch oven and heat to medium-high.

Add the carrots, cover the pot, and cook for 2 minutes. Stir in the remaining vegetables, cover, and cook for 2 to 3 minutes, or until all of the vegetables have softened, but are still al dente.

While the vegetables are cooking, remove all of the meat from the rotisserie chicken.

Transfer the remaining ingredients (broth, rotisserie chicken, Italian seasoning, and sea salt) to the pot. Cover, and bring soup to a full boil. Cook for 5 or so minutes, or until the vegetables have reached your preferred level of doneness.

Serve in heaping portions and enjoy!