Stock: Stuff stewing hen with parsley, dill and ginger; place in slow cooker with carrots, parsnip, turnip and celery.

Quarter onion partway through to base; using cloves, pin bay leaf to outside of onion and place in pot.

Cut off dark green parts of leek; trim base, keeping root end intact. Slit leek lengthwise from top almost through to base. Carefully clean between layers to remove any dirt; add to pot. Sprinkle in salt, thyme and pepper; add fish sauce (if using). Add 9 cups/2.25 L water. Cook on low for 8 to 10 hours.

Skim off fat and foam. With slotted spoon, remove stewing hen (with herbs in cavity), leek and onion from pot; let drain in sieve or colander over bowl, returning juices to soup and discarding solids. Remove carrots, parsnip, turnip and celery from pot and dice; return to soup. Increase heat to high.

Finishes: Mix chicken breast with cornstarch, salt, pepper and 2 tsp/10 mL water; let sit 2 to 3 minutes. Add to soup and stir lightly; cook on high until chicken is no longer pink in centre, about 8 minutes. Meanwhile, in large pot of boiling water, cook noodles; drain and add to soup.

Makes 6 to 8 servings.

Stove-Top Method:

Over low heat, simmer all Stock ingredients, prepared as above, in 9 cups/2.25 L water for 3 hours, removing carrots, parsnip, turnip and celery when tender, about 1 hour. Dice carrots, parsnip, turnip and celery; set aside. Strain soup, discarding stewing hen, leek and onion; return to clean pot. Add reserved diced vegetables. Bring to boil; reduce heat to medium-low. Prepare Finishes as above, decreasing cooking time to 5 to 6 minutes.