Start by heating the olive oil in a large pot over medium heat. Once hot, add the sliced carrots, parsnips, celery, leek, and diced onion. Sauté these vegetables for about 4 to 5 minutes until they begin to soften. Then add minced garlic along with salt and pepper; stir everything together for another minute.

Pour in the chicken broth along with thyme, tarragon, bay leaf, and the boneless skinless chicken breasts. Bring this mixture to a boil before reducing the heat to low. Cover your pot and let it simmer gently for about 15 minutes or until the chicken is cooked through.

Using tongs, carefully remove the cooked chicken from the pot onto a cutting board. Shred the chicken into bite-sized pieces and return it to the pot. Let it simmer for another minute or two.

Remove the sprigs of thyme and tarragon along with the bay leaf from your pot. Stir in freshly chopped parsley just before serving. Garnish each bowl with more parsley and a sprinkle of black pepper.