Chicken and Vegetable Stew

• 

  2 tbsp olive oil
• 

  1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
• 1 tsp salt, divided
• 

  ½ tsp black pepper
• 

  1 medium yellow onion, diced
• 

  3 cloves garlic, minced
• 

  3 medium carrots, peeled and cut into 1-inch pieces
• 

  3 stalks celery, cut into 1-inch pieces
• 

  2 medium zucchini, cut into 1-inch pieces
• 

  1 can (14 oz) diced tomatoes, no salt added
• 

  4 cups chicken bone broth
• 

  1 tbsp apple cider vinegar
• 1 tsp dried thyme
• 

  1 tsp dried oregano
• 

  ½ tsp ground turmeric
• 

  2 cups baby spinach, loosely packed

For serving

• 2 tbsp fresh parsley, chopped (optional)