In blender, place chiles with broth, the garlic and 1/4 cup onion. Cover; blend on high speed about 1 minute or until smooth. Place strainer over 5-quart Dutch oven; pour mixture from blender into strainer. Discard solids. Add 7 cups broth, the oregano, thyme, bay leaves and parsley. Cook uncovered over medium-high heat 5 to 10 minutes, stirring occasionally, until flavors are blended.