In a large pan, heat canola oil over medium-high heat. Add chicken in batches, skin side down. Cook until dark golden brown, 4-5 minutes on each side. Remove chicken from pan and set aside. Discard drippings.

Chop all the vegetables into large chunks, and place in a stock pot. Add in the water and vegetable stock. Bring the mixture to a boil. Once boiling, add chicken thighs and all the remaining ingredients, except for the fresh parsley leaves. Cover the pot and let it simmer for 2 hours to allow the vegetables and chicken to impart as much of their flavor into the soup as possible. The soup will be reduced by half (more or less) in that time.

Remove soup from the heat. Strain the soup, so there are no large chunks in it, and discard all the veggies. Transfer the chicken thighs onto a cutting board. When chicken is cool enough to handle, remove meat from bones. Discard bones. Shred meat into bite-sized pieces and place back into the stock pot. Add fresh parsley and stir.

Divide the chicken soup between 4 bowls, and serve.