1 whole chicken 8 cups of filtered water or vegetable stock 2 tablespoons apple cider vinegar 1 large onion, chopped 2 cloves garlic, minced 1 large carrot, chopped 1 medium zucchini, chopped 2 celery sticks, sliced ½ medium cauliflower, chopped Basil or parsley for garnish Salt and pepper, to taste Place the chicken in a large stainless steel pot with the water or stock and apple cider vinegar. Bring to the boil and remove the foam that rises to the top. Reduce the heat to the lowest setting and add the onion and garlic. Cover and simmer. After two hours remove the chicken meat from the bones, chop it and set it aside. Return the bones to the pot and simmer for a further four to eight hours. One hour before the cooking time has finished, add all remaining ingredients and the cooked chicken, but don’t yet add the basil or parsley. Ten minutes before cooking time has finished, remove the bones with a slotted spoon and add the basil or parsley.