Heat coconut oil in large pan over medium heat.
Add chicken, cook to brown, remove chicken and set aside.
Add onion, cook until soft, then add garlic, celery, potatoes and carrots.
Add corn kernels, paprika, a pinch of salt, black pepper.
Cook until potatoes are slightly soft, then add apple cider vinegar, vegetable broth and coconut milk.
Cover and simmer until potatoes & carrots are tender (about 15-20 minutes).
For thicker soup only: Take a quarter to half of the soup and blend it, or hand blend for a couple minutes. You don't have to do this, but we find it creates a creamier taste.
Cut or shred the chicken up and add back into the soup last, taste and adjust seasoning.
Serve with chopped parsley or chives.