1. In a large pot, heat some oil over medium heat.

2. Add the boneless chicken and cook until browned on all sides.

3. Remove the chicken from the pot and set aside.

4. In the same pot, add the baby carrots and sauté for a few minutes.

5. Add the boiling potatoes, spices, and enough water to cover all the ingredients.

6. Bring the soup to a boil and then reduce the heat to low. Simmer for about 30 minutes or until the vegetables are tender.

7. While the soup is simmering, shred the cooked chicken into bite-sized pieces.

8. Once the vegetables are tender, add the shredded chicken back to the pot.

9. Stir in fresh parsley and season with salt and pepper to taste.

10. Simmer for an additional 5 minutes to allow the flavors to blend together.

11. Serve hot and enjoy!