In a large saucepan, saute the carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through. Yield: 5 servings.