Chicken Veggie Soup

Dice up your onion, celery, carrots, and zucchini into bite-size pieces. Make sure your vegetables are around the same size to ensure everything gets cooked evenly. Next heat 1 tablespoon olive oil in a large stockpot and sauté your onions for about 1 min. Add in your chicken and seasonings along with the ginger. Cook until you no longer see any pink. Add in your vegetable stock or bone broth and hot water and allow it to heat up for about 5 mins before adding in your vegetables. Add in carrots and celery to your stockpot. Allow your soup to simmer for about 15 mins on medium-high heat. Once carrots are tender add in your zucchini and potatoes; simmer for another 10 mins. Remove chicken from the soup and shred with two forks. Add the shredded chicken back into the soup. Add fresh coriander and lemon juice. Serve in a soup bowl and top with chopped coriander chili flakes and a squeeze of lemon juice. Enjoy!