Ingredients

Instructions

Cut onions into quarters; garlic heads into halves; carrots, stalks of celery, and turnip into large chunks; and wings off of the chicken.
(Optional) Preheat the oven to 425°. On a foil-lined baking sheet, place the chicken wings, any chicken scraps, and half of the cut carrots, celery, and onions into the oven for 45 minutes. Check every 10 minutes to make sure vegetables aren't burning. This step is optional, and no roasting needs to be done.
In a pot, put in all cut vegetables, chicken scraps, whole chicken, and ham hock. Place in parsley, bay leaves, peppercorns, and dill. Pour enough water to cover an inch above the highest point. Turn the heat to medium-high and then lower the heat to a simmer.

When the innermost part of the chicken's breast registers 155°, then use tongs to place the chicken onto a plate and let it rest for 10 minutes.
Remove the legs and breasts from the chicken and discard the skin from the legs and breasts. Return the legs and the carcass into the pot. Let the pot continue to simmer for an hour. While it simmers, shred the chicken breast meat. When finished simmering, take out the chicken legs to rest and remove any large pieces. Strain into a large enough pot or bowl.
Cut onions into dices; carrots and celery into slices; turnip into small dices; parsnip into fine dices.
In a pot, sauté diced onions until translucent. Add in the sliced carrots and celery, the diced turnip and parsnip, and the chicken stock. Turn the heat to medium-high and then adjust the heat to a rolling boil. Add in chopped parsley and dill, grated ginger, and salt and pepper to taste. While the vegetables are boiling, shred the chicken leg meat.

In a pot, cook the rotini 1 minute before being done as per the instructions on the package.
When the vegetables are soft, add the shredded chicken meat to the vegetables and stock. Strain out the rotini and add it to the pot as well. Place a lid on it and simmer it for 2 minutes.