Chimken Soup

🥘 Ingredients

• celery hearts 6
• carrots 4
• leeks 2
• parsnip 1
• turnip ½
• garlic 1 head
• white onion 1
• canola or vegetable oil 2 tbsp
• chicken wings 16
• fresh thyme
• fresh parsley
• whole peppercorns
• water
• celery hearts 10
• carrots 10
• parsnip 1
• turnip ½
• white onion 1
• olive oil 1 tbsp
• fresh parsley 2 tbsp
• boneless skinless chicken thighs 8
• scallions 2
• fresh dill 2 tbsp
• fresh ginger
• fresh lemongrass
• egg noodles
• salt

Stock

1. 1

   Halve celery hearts , peel and halve carrots , halve leeks , peel and halve parsnip , peel and quarter turnip , halve garlic , and halve and quarter white onion .
2. 2

   Heat canola or vegetable oil over high heat in a large stock pot . Brown chicken wings .
3. 3

   Add all the halved and quartered vegetables to the pot. Add a few sprigs of fresh thyme and fresh parsley , a generous amount of whole peppercorns , and fill with water to the top of the pot.
4. 4

   Simmer 4 hours to 12 hours , skimming the top occasionally.

Soup

1. 1

   Dice remaining celery hearts . Peel and dice remaining carrots . Dice remaining parsnip and remaining turnip very finely. Dice remaining white onion and set aside.
2. 2

   Strain and discard the stock solids. Reserve the strained broth.
3. 3

   Heat olive oil over medium-high in a clean large stockpot . Add diced onion and stir until soft.
4. 4

   Add all remaining diced vegetables and the strained broth. Roughly chop and add fresh parsley .
5. 5

   Bring to a rolling boil. Add boneless skinless chicken thighs once at a boil. Bring back to a rolling boil. Let sit for 15 minutes to 20 minutes , skimming the surface.
6. 6

   Remove chicken thighs and shred with forks. Add shredded chicken back to the pot and bring to a simmer.
7. 7

   Add scallions , fresh dill , some grated fresh ginger , and some grated fresh lemongrass .
8. 8

   Add egg noodles and cook per package instructions.
9. 9

   Season with salt to taste.