I didn't know broth could get this dark, this rich, but it can! I browned boneless chicken thighs in a pot with veggie oil and an onion for 10 min, then added 8 cups of water, a bay leaf, and some s&p. Brought it to a boil, then simmered for 20 min, partially covered. Removed the chicken and strained the broth into a bowl. The broth went back into the pot, back to a simmer. Added diced carrots, celery, and parsnip at the very end and cooked until tender. Then threw a handful of egg noodles into the mix until soft. Garnished with dill. I made this soup yesterday afternoon while sick at home. My cold vanished by evening.