Heat the olive oil in a large stockpot or Dutch oven over medium heat. I like to use olive oil because it adds a subtle richness to the soup.

Add the chicken thighs to the pot and brown them for about 4-5 minutes on each side. This gives the soup a deep, savory flavor. Once browned, remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion, garlic, carrots, parsnips, and celery. Sauté for 5-6 minutes until the vegetables soften and the onion turns translucent.

Pour in the chicken broth and add the diced potatoes, bay leaf, and thyme. I love how the thyme adds an earthy depth to the soup. Bring it to a boil.

While the soup is coming to a boil, shred the browned chicken thighs using two forks. Once shredded, add the chicken back into the pot. Season with salt and pepper to taste.

Reduce the heat to low and let the soup simmer for about 30 minutes. This allows all the flavors to meld together. Stir occasionally to make sure nothing sticks to the bottom.

Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. The bright parsley adds a lovely contrast to the hearty, rich soup.