Lunch: Mama's Awesome Chicken Noodle Soup

Recipe by Trisha Yearwood Just like Mom used to make, this classic chicken noodle soup will hit the spot every time.

Ingredients

1 hen or chicken
3 stalk celery with leafy tops
3 carrots
1 large sweet onion (such as Vidalia)
1/2 tsp. chopped fresh parsley
2 dried bay leaves
salt
Pepper
1 bag frozen peas
8 oz. egg noodles or very thin spaghetti

Instructions

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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