Instructions: Directions: In a large soup pot, combine the chicken, carrots, leek, parsnips, celery, dill, parsley, salt, and peppercorns. Cover the ingredients with water and bring to a boil over high heat. Add the cooked egg noodles and reduce heat to a simmer. Cook gently for 1 1/2 hours. Remove the dill and parsley from the soup and remove the chicken. Skim the fat off of the top. Shred the chicken off of the bones and return to pot. Ladle the soup into bowls and serve topped with a spoonful of ginger-scallion sauce. To make the sauce, combine the ginger, scallions and soy sauce. Set aside. In a small pot, heat the oil over high heat, almost smoking. Pour the oil over the scallion mixture and allow to sizzle. Let stand for 10 minutes before serving.

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