1. Melt the oil or fat in a large pot over medium heat.  Add the onion, garlic, carrot, celery & ginger.  Cook, stirring occasionally, for approx. 5 minutes or until the vegetables are just softened and browned.
2. Season chicken and add to the pot.  Lightly cook on each side for approximately 5 minutes total.
3. Add the water or broth, apple cider vinegar, lemon & salt and pepper.  If cooking a whole chicken, make sure it’s just covered with enough water.  Bring to the boil, then reduce to low and simmer gently for 45 – 60 minutes i.e. a whole chicken will need longer e.g. 1 hour and drumsticks will need less e.g. 40 – 45 mins.
4. Add the zucchini and cup of cruciferous vegetables after about 30 minutes of cooking, (if you prefer well cooked, if you prefer them a bit ‘crunchy’ add them at the end of the cooking).
5. At the end of the cooking time, check the chicken is cooked first.
6. Once cooked remove chicken from the pot and shred off the chicken into bite sized pieces or strips. Leaving the bones or carcass. Put aside or freeze to use later in another stock.  Recipe here https://www.katebarnes.com.au/home-made-stock/
7. Return approximately 3 cups of chicken to the soup, (any leftovers can be used in other meals or frozen for another time).
8. Add the cup of leafy greens and cruciferous vegetables if not already added.  Gently cook for another 2 or 3 minutes, until just cooked through.
9. Season the soup with salt and pepper if needed.  Serve.
10. Sprinkle with chopped parsley to serve.  Enjoy.

Notes:

• Rice noodles can be added if preferred.  Simply prepare them while cooking the soup and add to the soup at the end of cooking.
• Make this recipe your own and add whichever vegetables your family enjoys.