1-First, heat 2 tablespoons of olive oil in a large pot over medium heat.

2-Next, add the 4 medium carrots (peeled and sliced), 3 parsnips (peeled and sliced), 3 celery ribs (sliced), ½ medium onion (diced), and 1 leek (halved lengthwise, sliced, and rinsed). Cook for 4 to 5 minutes, stirring frequently.

3-Then, add the 4 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper, and cook for 1 more minute.

4-After that, stir in the 2 sprigs fresh thyme, 2 sprigs fresh tarragon, 1 bay leaf, and 2 boneless, skinless chicken breasts. Pour in 5 cups of chicken broth, bring to a boil, then reduce heat to low and simmer covered for 15 minutes or until the chicken reaches 165°F internally.

5-Once done, remove the chicken from the pot, shred it with forks, and return it to the soup. Simmer for an additional 1 to 2 minutes.

6-Finally, remove the herb stems and bay leaf, then stir in the ¼ cup roughly chopped fresh parsley. Garnish with extra parsley and black pepper before serving.