Thinly slice the onion, chop the garlic, and grate the ginger. Separately, peel and chop the parsnips, carrots, and turnips and thinly slice the celery.

Heat the oil in the two-handled pot over medium heat. Add the onion, garlic, and ginger and cook and stir until fragrant, 1-2 minutes. Then add the broth. Stir in the parsnips, carrots, celery, and turnip. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15-20 minutes.

Meanwhile, shred the chicken meat, discarding the skin and bones. Add the chicken, peas, and sliced green onions to the pan and cook until heated through, 3-4 minutes. Alternately, add the peas but put the chicken meat into bowls and then ladle hot soup over.