Step 1

In a large stock pot, add chicken thighs, carrot, celery, half of the onion, bay leaves, whole peppercorns, salt, apple cider vinegar and parsley. Fill the pot with water enough to cover the ingredients.

Step 2

Bring the broth to boil and simmer on low for at least 1 hour. For even more flavorful and rich broth, cook it for 2 hours.

Step 3

Discard the vegetables. Remove cooked chicken. Strain the broth in a mesh strainer if needed. Serve hot in a cup with extra salt and black pepper.