Chicken and Rice Stew with Zucchini

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2 tablespoons extra-virgin olive oil

2 medium carrots, peeled and cut into 1/2-inch-thick coins 

1/2 small onion, diced 

Kosher salt and freshly ground black pepper 

2 tablespoons all-purpose flour 

4 cups low-sodium chicken broth  

1 tablespoon soy sauce 

1 tablespoon fish sauce 

2 medium zucchini, cut into 1/2-inch-thick half-moons 

2 cups shredded cooked chicken (store-bought or home-cooked) 

2 cups cooked rice (white or brown)