Step 1

Heat the oil in a large pot on medium heat. Add the garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery and onion to the pot and cook for 3-4 minutes, stirring frequently.

Step 2

Pour the broth and water into the pot and add the herbs and chicken. Season with salt and pepper.

Step 3

Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes or until the chicken is fully cooked.

Step 4

With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.

Step 5

Remove the sprigs of thyme, tarragon and the bay leaf and discard.

Step 6

Serve immediately with several leaves of parsley and any additional salt and pepper.