In a saucepan, brown the pancetta and onion in the oil. Add the sausage and garlic. Continue cooking for 1 minute. Add the remaining ingredients, except for the chicken and parsley. Bring to a boil. Simmer for about 15 minutes or until the carrots are tender. Remove the bay leaf and thyme. Add the chicken and parsley. Add broth as needed. Adjust the seasoning.
Serve with toasted bread.
For a fancier one-pot meal soup, substitute the chicken meat by shredded duck confit.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.