Wash your chicken, before putting it into your biggest stock pot. Fill the pot with cold water, just enough to cover the bird, before adding the red wine vinegar. Bring to the boil, then leave to simmer for 45 minutes. Skim the froth from the top, before removing the chicken.
When the chicken is cool enough to handle, shred all the meat from the bird using a fork. It may not be completely cooked through yet – this is perfectly normal.
Return the chicken carcass to the stock pot, and add the onions, fennel, carrots, garlic and herbs (except the parsley). Return to the heat, cover and simmer for another couple of hours.
minutes before serving, return the shredded chicken back to the soup. When fully cooked through, serve in soup bowls garnished with the fresh parsley.
Recipe by The Paleo Network at https://paleo.com.au/recipe-get-well-soon-chicken-soup/