Prepare broth. In a large dutch oven or stock-pot, add the olive oil, onions, celery, and carrots. Saute for 5 minutes to help bring out all the sweet aromatic flavours.
Add the rest of the broth ingredients. Add the chicken, turmeric, ginger, salt & parsley. Cover the ingredients with hot water. Bring to a boil and then reduce heat to a slow simmer. cover and cook for 1 hour and 30 minutes.
Prep your Veggies. Slice the red cabbage, and radish very thinly. I used a mandolin but a really sharp knife will also do the trick. Finely chop the parsley leaves and discard the stock. (you can add the parsley stocks to your chicken broth) Cover your veggies and set them aside until ready to use.
Debone your chicken. Once your stock has finished remove the chicken and set it aside until cool enough to handle. Remove bones and skin, cut into bite-sized pieces.
Strain your broth. Place a fine-mesh colander over a bowl large enough to hold all the broth, pour the stock into the colander. Once your broth is strained compost the vegetable scraps. Rinse out the stockpot you were using and add the strained broth back into the pot, keep warm until ready to assemble the rest of the ingredients.
Assemble the soup. Using your soup bowl of choice. (I prefer a shallow rimmed bowl for this meal, but it's your choice. you do you.) Add the chicken, then cover with broth, and add veggie toppings.
Serve and enjoy!