This golden, restorative broth is built the slow way: bone-in chicken thighs and drumsticks simmered gently with carrots, parsnips, turnip, celery, and onion until every vegetable gives up its sweetness into the pot. A quick blanch of the chicken up front keeps the final broth clear and clean-tasting rather than cloudy, and a low, patient simmer for nearly two hours pulls out deep flavor without ever letting things boil hard. Fresh parsley, thyme, and rosemary sprigs perfume the whole pot, so what you're left with is a fragrant, golden liquid you'll want to sip straight from the bowl. Once strained, the tender chicken can be shredded right back into the broth for a simple, soul-soothing bowl that still tastes like something worth savoring. It's an easy one to keep on rotation if you're watching your sodium closely, since you're fully in control of how much seasoning goes into the pot from start to finish.
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Place the chicken pieces in a large 6–8 qt stockpot and cover with 10 cups of cold water. Bring to a boil over high heat, then immediately drain and rinse the chicken under cold running water. Wipe out the pot. This blanching step removes surface impurities and produces a clearer, cleaner-tasting broth.
Return the rinsed chicken to the clean pot. Add the carrots, parsnips, turnip, onion, celery, parsley sprigs, thyme sprigs, and rosemary sprigs. Pour in 10 cups of fresh cold water — the water should cover the chicken and vegetables by at least 1 inch.
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