Dice chicken. In a large skillet, bring 1 cup of broth to boil; add chicken. Reduce heat to simmer and cook until chicken is no longer pink. Remove chicken with a slotted spoon and set aside, reserving broth in a separate bowl.
In a large saucepan, heat oil over medium heat. Peel and chop onion, carrot, and celery; add to pan.
Peel and chop both potato and parsnip, add to pan. Cook for 5 more minutes, stirring occasionally.
Add remaining 5 cups of broth and reserved broth; cover and allow to simmer for 20-25 minutes. Check veggies for tenderness half-way through cooking to be sure they are not becoming too soft.
Add uncooked pasta, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Add chicken and cook for 2-3 minutes longer.
Serve soup hot with grapes on the side.