Place the cleaned chicken in a stockpot large enough to hold the chicken and water. Add the onion, garlic, ginger, scallions, and water. Bring it to a boil over medium high heat.
Sprinkle the julienned zucchini with salt for about 15 minutes and then squeeze out the water. Briefly saute in a heated pan with a little bit of oil. Set aside.
Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender. Turn the heat off and carefully remove the chicken.
When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite size pieces. Add the garlic, salt and pepper to the chicken. Combine well.
Return the broth back to the pot. Add the optional dried kelp, onion slices, and soup soy sauce. Bring it to a boil and boil for a few minutes. Add salt and pepper to taste. Remove the kelp.