Chicken, onion, and apple soup

This recipe owes a bit of credit to Chicken Normandy at taste.com.au.

For the stock:
Chicken bones
2 onions
2 sprigs rosemary
1 green apple
1/4 cup cider vinegar
1 tbsp salt

For the soup:
500g chicken thighs (bone in)
2 onions
2 green apples
1 bottle apple cider
handful fresh thyme

Quarter the stock onions and apple. Add stock ingredients to a stock pot. Cover with water and boil for at least one hour. Taste and add more salt if necessary.

Strain the stock, discarding the vegetables and bones. Allow to cool them skim the visible fat.

Brown the chicken thighs, then set aside on kitchen paper to drain. Finely dice and fry the onions, then return chicken to the saucepan and add dices apple and chopped thyme. Add cider and then stock until the desired quantity of liquid is reached, then simmer for at one to two hours.

Remove chicken thighs. Shred the meat and return it to the soup, then discard the bone. Serve with crusty bread.