Thoroughly wash 2 carrots, 2 leeks, 1 lemongrass bulb, ½-inch piece of fresh ginger, and 1-inch piece of fresh turmeric root under cool, running, drinkable water. Make sure to scrub the tough skins on all the root vegetables!
Roughly chop the carrots. Roughly chop the white and light green parts of the leeks. Smash the bulb of the lemongrass. Chop the ginger and turmeric.
Roughly chop 1 onion and 2 cloves of garlic. Set aside.
In a large pot over high heat, add 8½ cups of water. Place all the ingredients you just washed and chopped along with 1 pound of bone-in chicken drumsticks, 4 black peppercorns, 2 star anise, 1 bay leaf, 1 tablespoon of apple cider vinegar and a pinch of kosher salt in the pot. Bring to a boil and skim off any foam that may arise. Reduce heat to a low simmer and cook the broth, covered, for 3-6 hours.
Meanwhile, thoroughly wash a small hanful fresh cilantro under cool, running, drinkable water. Roughly chop and reserve for garnish.
Strain the broth and drink as is, or add your freshly chopped cilantro. Drink up, Mama!
Once cooled completely, store it in the fridge for 3 days or pour leftover broth into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.