You'll need two stock pots, one to make the stock and the other to make the soup itself.

In the first stock pot over medium high heat, place the raw chicken, water, bay leaves, and apple cider vinegar. Simmer for one hour and then remove chicken from stock.

While stock is simmering, over medium heat in another stock pot, sauce the coconut oil along with the onion, carrots, and celery. Cook until translucent. Add the ginger, turmeric, and garlic.

Strain stock into this soup pot and shred chicken breasts, removing skin and bones. Place chicken meat into soup, add lemon juice, and simmer for 10-20 more minutes.

Serve hot with an extra side of lemon to squeeze into soup just before eating.