Chicken Soup

Ingredientai

Celery

Carrots

Leeks

Parsnips

Turnips

Garlic (entire head)

White onions

Chicken spines or wings

Vegetable or canola oil

Fresh thyme

Fresh parsley

Whole peppercorns

Olive oil

Fresh ginger

Fresh lemongrass

Boneless, skinless chicken thighs

Fresh dill

Scallions

Salt

Egg noodles

Nurodymai

Begin by roughly chopping celery, carrots, a finely chopped parsnip and turnip and place into a bowl.

Separately chop an onion and set to the side.

In a large pot, heat some oil over medium-high heat until shimmering then add the onions.  Saute until softened.

Add the rest of the vegetables and warming through before adding stock.

Over high heat bring to a simmer.

While coming up to a simmer, add in chopped parsley, grated ginger and lemongrass.

Once boiling, add in the chicken thighs and skim off any fat that rises to the surface as it cooks.

After 15-20 minutes, remove the chicken and shred using a pair of forks before adding back to the pot.

Right at the end add fresh chopped dill along with minced scallions. Cook for no more than 1 minute. Season with salt

In a medium pot, add a few ladles full of the soup along with some noodles season with salt until cook until noodles are finished. Season with salt as necessary.