Chicken Noodle Soup

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 minced scallions (and optionally add fresh chopped dill). 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.