• Begin with placing your whole chicken with the skin, neck, and even the feet if you have them, into your slow cooker and completely covering it with water.

  Add vinegar, salt, pepper, celery, carrots, onion, and whole cloves, then set the cooker to the low heat setting for a 6-hour duration.
  1 whole organic chicken including the neck, 1 tablespoon of apple cider vinegar, 1-2 stalks of celery, 2 carrots, 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 onion, 3 whole cloves, 8 cups water
• After five hours, add garlic, parsley, and thyme.
  3 cloves garlic, 1 teaspoon parsley, 1/2 teaspoon thyme
• After six hours of cooking, take the chicken out of the slow cooker. Carefully, it's hot! Gently slice the meat from the bones and cut the meat into bite-sized pieces.
• At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

For richer bone broth:

• If your schedule allows, take a moment to extract the vegetables from the pot with a strainer.

  Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.
• Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours.

  This extended simmering period will result in a more robust and flavorful broth.
• Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth for your chicken and veggies.

  Serve and enjoy!

For optimal storage:

• Divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

  However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

  According to USDA, your soup will keep in the fridge for up to 3-4 days.