Place broth in a 3-quart saucepan. Add the onion, carrots, celery, bay leaf, thyme, turmeric, salt and pepper; simmer until vegetables are very tender.
Add chicken pieces and frozen okra, and boil for 5 minutes. Add Melba snacks to hot stock.
To serve, place crackers and chicken into bowls, and then cover with broth. Garnish with the parsley.
