Gather all ingredients before starting recipe.
Heat 1 tbsp vegetable oil or shortening 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.
Add 2 carrots peeled and diced into small dice and 2 parsnips peeled and diced into small dice and add 1/2 bunch parsley chopped to onions.
Stir to combine, cover with a lid and cook for another 3-4 minutes.
Cut 3 whole skinless, boneless chicken thighs into strips.
Add to vegetable mixture and stir to combine, then sprinkle with a 1 tbsp all-purpose flour, stir again to coat the vegetables and chicken.
Add 3-4 cups water, chicken broth or bone broth or just chicken broth, along with1 tbsp chicken bouillon granules or vegeta stock powder and stir. Bring the soup to a boil, then turn it down to medium low and simmer for about 30 minutes, or until the chicken and the vegetables are cooked.
