In large stock pot, heat to medium heat, add 1 T coconut oil and add chicken and 1 T sea salt to stockpot with 10 cups of bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes.
Remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, thyme and vinegar. Simmer, partially covered, for 40 minutes.
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Remove sprigs of thyme and discard.
Stir in desired amount of chicken; reserve the rest for another use. Season with salt. Garnish with green onions, chopped fine (green parts only)