Ingredients:

• 2 rock cornish game hens (without giblets), about 2.5lb-2.75lb
• 2-3 carrots
• 1 onion
• 1 parsley root or parsnip
• 2 potatoes
• Small bowl of egg linguine
• Fresh herbs: parsley, you may also add dill if you like
• Salt and ground pepper to taste

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Boil about 3.5 quarts of water in the big cooking pot, rinse hens, put them into the boiling water:

   

3. Boil hens for about 1.5h – 2h to prepare chicken broth (consult “How to Make Meat Broth” article if needed):

   

4. Get hens out of water with a ladle, let them to cool a bit and cut into portion pieces (carefully hens can be hot inside!):

   

5. Put chicken pieces back to the broth (correct heat so the broth boils slow). Peel onion, pierce it with a knife in several places and add to the cooking pot:

   

6. Skin parsnips or parsley root, whatever you’ve got, skin carrots and slice them all into stripes. Add sliced roots to the chicken broth and boil all together for 10 mins:

   

7. Skin potatoes, dice them as for soup, add to the cooking pot and boil till potatoes are almost ready (about 10 mins):

   

8. Add egg linguine and boil over low heat for about 3 mins, if you like you may also add a ground black pepper:

   

9. Season with salt to taste and add finely chopped herbs: I usually use fresh parsley, adding fresh dill is good too: cook for about 2 mins more:

   

10. Serve Chicken Soup with Egg Linguine hot (you may also add fresh herbs to the soup bowl right before serving the soup, however I prefer to cook herbs for a bit):