Rinse chicken, discard giblets, and place in large stockpot (at least 8 quarts). Fill with cold water to cover chicken. Heat pot over medium heat.
Wash carrots, parsnip, celery, turnip. Peel carrots and parsnip. Chop carrots, parsnip, celery into large chucks. Cut other vegetables into proper size. Add vegetables to pot. Add thyme sprigs, bay leaves and peppercorns.
Add additional water to cover chicken and vegetables. Heat pot to slowly come to a boil. Lower heat to medium-low, and simmer partially covered for 1.5hrs. Skim impurities that rise to the surface. Add additional water if necessary to keep chicken covered.
Carefully remove chicken and place on a cookie sheet to cool. Use a cooling rack in the cookie sheet allows the liquid to drain, and to allow the chicken to cool quicker. Remove and discard all vegetables and other solids from pot. Straining remaining soup stock into a large bowl to cool.
Once chicken cools, separate the meat, discarding everything else. Hand shred the meat. Ingredients (soup): olive oil 4 tbsp carrots, peeled and cut (½”) 5 large celery, split and cut (½”) 5 stalks onions, chopped 1 medium garlic, minced 4 cloves thyme, fresh, rinsed 4 sprigs bay leaves 2 soup stock ~3 quarts chicken meat, cooked from ~3½ lbs whole chicken brown rice, cooked 4 cups salt taste pepper taste
In a large stockpot (at least 8 quarts), over medium heat, heat olive oil. Add carrots, celery, onions, garlic, thyme, and bay leaves. Cook and stir occassionally for 6-8min, do not brown.
Add chicken stock and bring liquid slowly to a boil. Fold in chicken meat and brown rice. Cook for 1-2min. Reduce heat to medium-low, simmer until heated through.
Season with salt and pepper to taste. Start with 1 tsp each. Allow to dissolve and mix for 5-10min, before tasting to allow proper mixing— this helps avoid over salting.