Peel and roughly chop the veggies (the parsnips, the carrots, the celeriac, and the bell pepper).

Put the chicken thighs and breasts in a large pot, cover it with cold water (about 10.5 cups or 2.5 liters), and put the pot on medium heat until it starts boiling (about 15 minutes).

Once the water starts boiling, remove the foam/scum with a spoon. Repeat until the water is clear.

Add the parsnips, carrots, celeriac, red bell pepper, peeled onions, black peppercorns, and bay leaves to the pot.

Boil over low heat for about 45-50 minutes until the meat falls apart from the bones.

Remove all the meat and veggies to the side in a separate bowl.

Strain the broth/liquid.

Mince the garlic and pour 2 cups of the broth over it, cover it, and let it sit for about 10 minutes.

After 10 minutes, strain the garlic-infused broth.

Shred the chicken meat, removing the skin and bones.

Dice the carrots.

Mix the salt, egg yolks, and sour cream until well combined.

Take 1 cup of the time of the warm broth and add it to the sour cream mixture, whisking while pouring the liquid. Repeat 3-4 times until you’ve tempered the sour cream (brought it to a warm temperature so that it doesn’t curdle when added to the whole pot of broth).

Add the sour cream mixture, shredded chicken, diced carrots, cider vinegar, and garlic liquid to the soup.

Bring the soup to a boil and then take it off the heat as soon as it starts boiling.

Add the minced parsley and mix it in.

Taste the soup and add any salt you think it needs (to your taste/preference).