Directions

1. 1

   Chop 1 whole yellow onion, set aside

2. 2

   Peel and separate 1 whole garlic clove, set aside.

3. 3

   Chop 2-3 whole carrot stems into 1/4 sections, set aside

4. 4

   Use scissors to cut the breast into small pieces, set aside. Chop apple into thin slices and set aside.

5. 5

   Combine bone broth, chicken broth, and water in large bowl, and bring to boil for two minutes on high heat.

6. 6

   Add chicken, onions, garlic, carrots, apple into pot.

7. 7

   Add cayenne pepper, Worcestershire sauce, siracha and salt into pot. (optional: add dash of apple cider vinegar to pot or rice vinegar --- NOT TOO MUCH THOUGH)

8. 8

   Cover pot and reduce heat to low medium. Stir every 30 minutes and use scissors to shred chicken further as needed. Salt and add bay leaf on 2nd hour.

9. 9

   Remove from heat on 3.5 hours and enjoy. Apples and onions should be fully dissolved leaving only shredded chicken and carrots and garlic cloves as meat. Broth should be sweet and spicy.