This Recipe is from Andrew Rea in his Basics with Babish series
Here is the original that I adapted slightly by taking out the stock portion and adding amounts to some of the ingredients because I make this often enough this makes it easier to buy ingredients for this recipe.
9-10 Celery stocks
9-10 large Carrots
1 Parsnip
½ Turnip
1 White onion
4 qt Chicken Stock
Parsley
Ginger
Lemongrass
Boneless skinless chicken thighs
Fresh Dill
Scallions
Salt
Egg Noodles
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.