1Heat oil in large nonstick saucepan or Dutch oven until hot. Add chicken and onion; cook about 5 minutes or until chicken is no longer pink.
2Add broth, water, carrots, parsnips, turnips and thyme; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are tender. Stir in parsley.