Place bones, water and sea salt into pot or Instant Pot. If IP, seal lid, close steam vent, press Soup button (30 minutes).
Otherwise, cook broth for 2-3 hours in a pot and strain.
If using IP, allow pressure to release on its own for 15 minutes; then press Cancel, open vent, and when steam is done escaping, open lid. Using a ladle or tongs remove bones to large bowl. Allow pot to cool slightly, then strain broth into two 1/2-gallon jars (place metal spoon inside to prevent cracking*) or storage container. Rinse out Instant Pot or cooking pot.
Add chicken and carrots (and any additional desired raw vegetables, excluding already cooked winter squash) to pot. Add 1/2 gallon broth. Set aside 3 cups additional broth. Simmer until chicken is cooked through and carrots are tender, about 30 minutes, stirring occasionally. In IP, replace lid, close vent, press Soup button and adjust time to 5 minutes. When timer goes off, allow pressure to release on its own for 15 minutes. Then press Cancel and open steam vent. Shred chicken using two forks, if thighs were left whole. (It will almost fall apart).
Place the 3 cups broth (set aside earlier) into blender, still warm. Add essential oil (and optional ginger and garlic). Blend on medium speed for 10 seconds. Add blender contents to soup pot that contains chicken, stirring to combine. Add optional leftover winter squash and any sauteed veggies or lightly cooked peas. Taste, adding sea salt if needed.
Serve, garnished with lots of green onions or chives.