Poached-Chicken Soup

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2 tablespoons cooking oil

1 onion, chopped

1 carrot, chopped

1 rib celery, chopped

2 teaspoons salt

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin removed

4 small red potatoes (about 1 pound), peeled and quartered

2 medium turnips, peeled and cut into eighths

1 cup canned low-sodium chicken broth or homemade stock

1 teaspoon red- or white-wine vinegar

2 quarts water

1 sprig fresh thyme, or 1/4 teaspoon dried thyme

1 bay leaf

1/2 teaspoon fresh-ground black pepper

1 cup chopped fresh parsley

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