BROTH 1. Peel onion. Carrots, parsnip and turnip: wash and peel. Celery stalks: wash and сut in half. 2. Place the chicken parts in a large stockpot. Pour in cold water to cover the chicken parts and bring to a boil. Once the water boils, drain the water and rinse the chicken parts with cold water. Add the onion, carrots, celery halfs , turnip, parsnip, bay leaf, thyme, and parsley (if using). 3.Pour in enough cold water to cover the ingredients by 1-2 inches (about 8-10 cups). Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the top in the first 15-20 minutes. Simmer uncovered for 1.5 to 2 hours. 4. Remove the chicken and vegetables from the pot. Strain the broth into a clean pot. Discard the vegetables and herbs. 5. Once the chicken cools enough to handle, shred the meat off the bones and return meat to the broth. SOUP 6. Carrots: peel, wash and slice. 7. Add carrots and thyme to homemade chicken broth, and bring to a boil. 8. Stir in the noodles, sweet peas, and corn. Cook the noodles according to package instructions (about 6-8 minutes). 9. Taste and season with salt and pepper as needed. 10. Ladle the soup into bowls. Garnish with fresh chopped scallions or any herbs you like.