Shred or dice the chicken.

Prepare all vegetables by dicing or slicing as indicated in the ingredients list.

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic, parsnip, leek and zucchini and cook for another 3-5 minutes.

Pour in the chicken stock and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.

Add the pasta and cook according to package directions.

Stir in the shredded chicken and parsley. Season with salt and pepper to taste.

Serve hot.