For the chicken soup, no recipe as such. I mean there aren't exact measurements. You can use chicken stock but I started with a whole chicken and cut off the breasts for my son's GF to make chicken fajitas then used the rest of the chicken to make the soup. The meat was cut off the legs and thighs and saved for the next day. The back, neck and wings and leg and thigh bones were used to make the stock. Here is what I did to make the soup:

I simmered the carcass bones with an onion, a carrot, and a stick of celery in water to cover for two hours. I discarded the solids and saved the stock. Next day, In a separate pan I melted about a tablespoon of butter and another tablespoon of olive oil and added about half a chopped onion, a couple of carrots, a celery stalk and eight or nine sliced button mushrooms, and sauteed until soft. I added them to a saucepan with the broth and a couple of turnips, peeled and sliced and a celery root trimmed and cubed and simmered for about 10 minutes. While that was simmering I added the cubed chicken meat to the pan plus a little more oil and sauteed until just done through and added that to the broth along with some egg noodles and simmered 6 minutes. I added a teaspoon of chicken base, Adobo seasoning to taste and a packet of Sazon Goya con azafran. In another skillet I melted two tablespoons of butter and cooked them with an equal amount of flour then added about a half cup of milk and whisked just until it started to thicken and I added it to the broth and simmered another couple of minutes, until the noodles were done, then served immediately.

I hope that was clear enough to follow.