cornish hen soup recipe

Written ByJenny Smyth Posted on
cornish hen soup recipe
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The Best cornish hen soup recipe

I have been making Cornish hen soup for years, and it is one of those recipes that just feels special without being complicated. Cornish hens are smaller than regular chickens, so they cook faster and have a richer, slightly sweeter flavor that I think makes the best broth. When you simmer them low and slow with vegetables and herbs, the meat gets so tender it falls right off the bone, and the soup turns into something warm and comforting that my whole family asks for again and again.

My kids used to be picky about soup, but this one changed that. The broth is light but full of flavor, and the little pieces of hen are so soft that even my youngest will eat them without complaining. I love that I can throw everything in one pot and let it bubble away while I get other things done.

It is the kind of meal that makes the house smell amazing and makes everyone gather in the kitchen before it is even ready. This soup is perfect for a weeknight when you want something hearty but not heavy, or for a Sunday dinner when you want to slow down. It is also great when someone in the family is feeling under the weather because the broth is soothing and packed with protein and vitamins.

Cornish hens are a good source of lean protein, and when you add carrots, celery, and onions, you get a boost of fiber and nutrients that make this soup both delicious and good for you. The key technique here is to brown the hens first before adding the liquid. That little step adds so much depth to the flavor, giving the soup a rich, golden color and a savory base that you just cannot get from boiling the meat right away.

Then you let everything simmer gently, skimming off any foam, until the hens are perfectly cooked and the broth is clear and tasty. It is simple, but the result tastes like you spent hours on it.

Cornish Hen Soup

Cornish Hen Soup

4.9 from 1424 votes

A comforting and flavorful soup made with tender Cornish hens, vegetables, and fresh herbs. Perfect for a cozy dinner or when you need a nourishing bowl of goodness.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 Cornish hens, halved
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium-high heat.
2Pat the Cornish hen halves dry with paper towels and season them with salt and pepper.
3Place the hens in the pot, skin side down, and cook for 5 to 6 minutes until the skin is golden brown and crispy.
4Flip and brown the other side for another 5 minutes, then transfer the hens to a plate.
5Add the onion, carrots, and celery to the same pot and cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables start to soften.
6Add the garlic and cook for 1 minute until fragrant.
7Pour in the chicken broth and add the thyme, bay leaf, and the browned hens.
8Bring the soup to a boil, then reduce the heat to low and cover.
9Let it simmer for 30 minutes, or until the hens are cooked through and the meat is tender and easily pulls away from the bone.
10Carefully remove the hens from the pot and let them cool slightly on a cutting board.
11Once cool enough to handle, shred the meat, discarding the skin and bones.
12Return the shredded meat to the pot and discard the bay leaf.
13Taste the soup and adjust the seasoning with salt and pepper.
14Stir in the fresh parsley and let the soup heat through for another 2 to 3 minutes.
15Serve hot with crusty bread or crackers.

🔧Equipment

Large pot or Dutch oven
Tongs
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 35g

📝Notes

You can use a whole Cornish hen and cut it into pieces if you prefer. For a richer flavor, roast the hens in the oven at 400°F for 20 minutes before adding them to the soup. This soup freezes well for up to 3 months.

Watch Video Of How Cornish Hen Soup Works

This Cornish hen soup is one of those recipes that always works, whether it is a busy weeknight or a lazy Sunday. The leftovers store beautifully in the fridge for a few days, and the flavors only get better the next day.

To reheat, just warm it on the stove or in the microwave, and if you have extra, it freezes well for a quick meal later. I love serving this soup with a side of crusty bread or a simple green salad.

It is hearty enough to be a main course but light enough to leave you feeling satisfied, not stuffed. My family always asks for seconds, and I am happy to oblige because it is so easy to make.

This recipe is a keeper, and I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Cornish Hen Soup

1. Can I use regular chicken instead of Cornish hens?

Yes, you can substitute with a small chicken or chicken thighs. Cornish hens have a slightly sweeter and more delicate flavor, but regular chicken will still make a delicious soup. Just adjust the cooking time accordingly, as larger pieces may need a few extra minutes.

2. How do I know when the Cornish hens are fully cooked?

The hens are done when the internal temperature reaches 165°F in the thickest part of the meat, and the meat easily pulls away from the bone. You can also check by cutting into the thickest part; the juices should run clear, not pink.

3. Can I make this soup in a slow cooker?

Absolutely. Brown the hens and sauté the vegetables first, then transfer everything to a slow cooker with the broth and herbs. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the meat and return it to the pot before serving.

4. How do I store and reheat leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a pot over medium heat until bubbling, or microwave individual portions for 2 to 3 minutes. You can also freeze it for up to 3 months.

5. Can I add noodles or rice to this soup?

Yes, you can add cooked egg noodles or rice when serving. If you add them directly to the pot, they will absorb broth and may become mushy, so it is best to add them per bowl or stir them in just before serving.

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