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Add chicken bones, vegetables (or vegetable scraps), garlic, astragalus root, water, and apple cider vinegar into your stockpot.
Let ingredients sit in the pot for about 15 minutes to allow the cider vinegar to start working.
Place the pot on the stove and bring it up to a boil. After about 15 minutes you'll start seeing a bit of scum rising to the surface, this is normal and is just the impurities from the vegetables or the chicken. Skim off as needed.
Once the broth has come to a boil, reduce heat, cover and allow it to simmer for up to 24 hours. The longer you can let it simmer, the more immune-boosting properties your broth will have.
Turn off the heat and carefully strain the broth. If you want to get a really clear broth, you can strain it through a cheesecloth, but this isn't necessary.
It's now ready to use to make soups, stews, chili, sauces and so much more!