Just like Mom used to make, this classic chicken noodle soup will hit the spot every time.
Yield: 10 main-dish servings
- 1 hen or chicken
- 3 stalk celery with leafy tops
- 3 carrots
- 1 large sweet onion (such as Vidalia)
- ½ tsp. chopped fresh parsley
- 2 dried bay leaves
- 1 bag frozen peas
- 8 oz. egg noodles or very thin spaghetti
- Place hen in large stockpot. Pour in water to cover (about 8 to 10 cups). Add celery, carrots, garlic, onion, parsley, bay leaves, 2 tablespoons salt, and 1/2 teaspoon pepper.
- Heat to boiling on high, then immediately reduce heat to maintain simmer. Skim off any foam that rises to surface. Simmer hen 2 hours or until meat comes off bone easily. Transfer hen to large bowl and cool. Strain broth into large bowl; discard vegetables. Chill broth and skim off and discard any fat that rises to top.
- When hen is cool enough to handle, remove meat from bones, discarding bones and skin, and shred meat into bite-sized pieces.
- Return broth to pot. Add shredded meat, frozen peas, and egg noodles.
- Heat soup to boiling on high, then simmer on medium 10 minutes, or until pasta is tender. Add more salt to taste if desired.
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From: Good Housekeeping