Heat 1 tablespoon of olive oil or shortening in a stock pot over medium high heat
Peel and chop 1/2 medium onion and add to stock pot, cover and sauté for 2-3 minutes until the onions become soft
Peel and chop carrots and parsnips to the same dice, chop parsley and add to onions
Toss to combine, cover with a lid and cook for another 3-4 minutes
Cut chicken thighs into strips
Add to vegetable mixture and stir to combine, then sprinkle with a tablespoonful of flour, stir again to coat the vegetables and chicken
Add 2 bottles or cartons of chicken bone broth, or just chicken broth, stir and bring the soup to a boil, then turn down to medium low and simmer for about 30 minutes, or until the chicken and the vegetables are cooked.
Omit the chicken and substitute chicken stock with vegetable stock for a satisfying delicious vegetarian option.