1-First, heat the oil in a large pot over medium heat and add the carrots, parsnips, celery, leek, and onion. Cook them for 4 to 5 minutes, stirring frequently, to soften the vegetables and build flavor.

2-Next, add the garlic, salt, and pepper, stirring for another minute to release their aromas.

3-Then, incorporate the thyme, tarragon, bay leaf, chicken, and broth into the pot. Bring everything to a boil and reduce the heat to low, covering the pot to simmer for 15 minutes or until the chicken reaches 165°F.

4-After that, remove the chicken with tongs, shred it using two forks, and return it to the pot for an additional 1 to 2 minutes of simmering.

5-Finally, take out the thyme, tarragon sprigs, and bay leaf before stirring in the parsley. Garnish with extra fresh parsley and black pepper when serving for a fresh finish. This method not only keeps the chicken tender but also blends the flavors beautifully.