STOCK & CHICKEN NOODLE SOUP

For the Stock

Add roughly chopped and peeled aromatics like celery, carrots, leek, parsnip, onions, turnip, and garlic.

Along with the vegetables, add in some chopped leftover chicken spine or neck. If not available, chicken wings work.

In a large pot, add oil and bring to a shimmer then add in the chicken bones/wings and brown.

Once the chicken begins to brown, add in the vegetables, fresh herbs, and peppercorns.

Bring stock to a bare simmer skimming any scum off the top. Simmer for 4-12 hours.

Drain the solids out of the stock and set stock aside but keep warm or chilled until ready to use.

For the Chicken Noodle Soup Method

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.