Chicken and Vegetable Soup

Ingredients:

2 tbsp coconut/olive oil

6 spring onions, greens parts only, finely chopped

4 sticks of celery, sliced

4 large carrots, sliced

2 bay leaves

Large bunch of parsley, finely chopped

1 tbsp apple cider vinegar

1 tsp salt

1/2 tsp black pepper

600g cooked chicken, shredded

Method:

1. Heat the oil in a large saucepan over a medium heat.
2. Add the spring onions, celery & carrot to the pan & allow to cook for 4-5 minutes, stirring occasionally.
3. Once slightly softened, add the bay leaves, parsley, apple cider vinegar, salt & pepper & 1.5 litres of boiling water to the pan. Bring to the boil, then simmer for 30-35 minutes.
4. Remove the bay leaves before adding the shredded chicken & allow to heat through.
5. Serve immediately with some quinoa on the side or allow to cool before refrigerating for up to 3 days.