1. Place the hen in cold water and bring to a simmer, skimming the foam.
2. Add the vegetables and cook gently for 2½–3 hours.
3. Add the mushrooms and peas during the last 20 minutes.
4. Strain the soup and shred the meat.
5. Serve with fine noodles.
Tip: Simmer gently to keep the broth clear.
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