Step 1

Preheat the oven to 400 degrees F.

Step 2

To a sheet tray, add the broccoli, carrots and parsnips. Drizzle with 3 tablespoons oil and sprinkle with 2 teaspoons salt and 1 teaspoon black pepper. Roast until the vegetables are tender and slightly golden brown, about 15 minutes.

Step 3

Meanwhile, preheat a Dutch oven over medium-high heat. Sprinkle the chicken thighs on both sides with the remaining tablespoon salt and 2 teaspoons black pepper. Add 2 tablespoons butter and the remaining 2 tablespoons canola oil and sear the chicken thighs on both sides until golden brown, 5 to 7 minutes. (The chicken will still be raw at this point; this is just to develop flavor and color.) Remove the chicken to a plate to build the rest of the soup.

Step 4

To the Dutch oven over medium heat, add the remaining 2 tablespoons butter and the celery, onion and garlic. Cook, being careful not to burn the garlic, until the vegetables are tender and slightly translucent, about 5 minutes. Add the flour, making sure that everything is coated evenly. Add the bouillon paste and 6 cups water. Add the chicken thighs back to the pot and bring the soup to a boil, then reduce to a simmer. Cover and cook until the meat is tender and able to be shredded, about 25 minutes. Remove the chicken thighs from the pot to a cutting board and carefully shred the chicken.

Step 5

Add the chicken and the roasted vegetables back to the pot, along with the heavy cream and frozen biscuits. Cover and cook, stirring occasionally, ensuring that the biscuits don't stick to the bottom and the soup is thick and creamy, an additional 20 minutes. Season with salt and pepper to taste before serving.