Cornish hen noodle soup

1.5 # Cornish hen

3T whole grain mustard 

3 T butter

 1 T thyme 

1/3 t sage

2T olive oil 

1 onion 

2T olive oil

Bunch of carrots

Bunch of celery 

Bunch of parsnip

1 garlic bunch 

1 quart chicken broth

Fresh parsley bunch

1/2 bunch scallions 

Salt pepper

1/2 bag of medium sized egg noodles 

Start cooking the Cornish hen.. 425 for about 30 minutes. Cover with the mustard butter sage thyme and set in olive oil roasting pan. Baste after 30 minutes. After 40 minutes and after 50 minutes. Takes about 1 hour. (Looking for 165-170 on meat thermometer!) 

Start softening onions in olive oil, then add celery carrots and parsnip. (Dice kinda on the small-medium side!) 

While softening prep garlic and herb mixtures 

Then chicken should be almost done! 

Start shredding off the meat. (Add garlic to pot of veggies about 1 minute and then turn off until ur done hen!)

Add chicken to veggie pot. And combine. 

Then add salt, pepper, broth and herbs. Bring to boil, then simmer 10-15 minutes. 

(Meanwhile cook the eggy noodles!)

Then eat it!! 

I crushed some ritz crackers on of course! Childhood fav! Home style! Yum!