READY IN ABOUT 1½ hrs

Cornish Hen Soup

Read Reviews (15)

"This is a quick chicken soup for weeknights, but it's good enough to eat anytime. If you prefer chicken noodle soup, add pasta." — Danielle

Directions

Remove the gizzards, and wash the hen thoroughly. Cut hen into several pieces.
Heat oil in a large pot. Add hen pieces, and brown on all sides. Add carrots, celery, onions, garlic, and potatoes; cook until onion is tender.
Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, and then reduce heat. Simmer until vegetables are tender and hen is cooked through.
Remove hen from pot, and remove meat from the bones. Discard bones. and return meat to soup. Serve.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr
READY IN 1 hr 25 mins

Reviews More Reviews

Aug 22, 2011

I bent this recipe a bit to suit my needs and to make a little tastier end product. For a little more flavor, I added more vegetables (little more celery, REALLY BIG onion, some chopped turnip) and more spices (fresh parsley, couple bay leaves, poultry seasoning, fresh ground pepper, little sea salt). I wanted to make this into a rich chicken-ish noodle soup instead of potato soup so I nixed the potatoes, made my own handcut noodles (I used the steps from Great Aunt Nina's Noodles and Chicken recipe, which is also from this site) and cooked them in the broth of the soup after the removing bones step. This turned out a really flavorful soup that was comforting and filling. Cornish hens are almost always inexpensive and turn out some of the best dishes--this soup was no exception. I'll use this recipe again.

—Sarah Jo

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Mar 13, 2003

This was excellent! I was very surprised. It looked like the hen wouldn't supply enough meat for all of the veggies that this receipe calls for. But alas, do not let it fool you. This was perfect. The best homeade chicken/hen soup I've ever had. I did use more than dbl the broth to make it real juicy. Also, used Egg Noodles, and it was WONDERFUL. I spiced it up with salt, pepper, some greek seasonings, and a little bit of garlic powder. Very, very good. Thank you!

—Jenny

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17 Ratings

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Jan 14, 2003

I used rice instead of potatoes but it was very good. I would definately try it again.

—JWOFFORD1

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Oct 30, 2002

This is a great recipe. I made this the night before a snow trip. Fast and easy! I served egg noodles with the soup. My critics were one hungry husband and 2 boys. Warm fresh bread with butter rounded up this crowd, frozen from too much fun. They finished lunch nice and warm ready for more snowball fights.

—Joanne

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Jan 25, 2012

Perfect! Budget friendly and really tasty! I made this with Vermicelli pasta instead of potatoes. The only thing I added other than that is a bay leaf. I just halved the hen and browned. BEWARE - those little hens take a long time to defrost - 3 days for a little hen! This would be easy to expand with more broth and more vegetables. An ideal cheap winter meal as written. Thanks for a great recipe, Danielle!

—Baking Nana

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Oct 05, 2010

I also added rice instead of potatoes and some Tony Chachere and boiled eggs it was very good.

—naton

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Oct 11, 2007

Perfect comfort food....I made a double batch to share with a neighbor who had a death in the family. She and her husband were so grateful to get a pot of steaming soup and rustic bread to eat before the news travelled and others brought the usual "funeral food" for the family that would gather in. My husband and I LOVED it and I am making more this week to freeze in one portion amounts for him to take to work. Our only changes were to add some of our homegrown fresh herbs (parsley, sage, rosemary....the thyme was already gone for the season :-) ) during the last 10 minutes of cooking. Also, our broth was the expensive kind from the natural foods store, but it lacked salt, so we added what we thought it needed. I think the quality of broth really made the soup rich and tasty and it was worth the expense! The hens were so easy to handle...why hadn't we thought of that! Thanks for a great recipe that we will make over and over, I'm sure!

—liffa

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Jan 23, 2007

Such a good soup for a cold night. I wanted to add additional seasoning, but decided to try it as is. The results were very good, with only a bit of S & P added after cooking. Leftovers were great too!

—chibiharuka

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Nutrition

Calories
214 kcal
11%

Carbohydrates
20.2 g
7%

Cholesterol
47 mg
16%

Fat
10 g
15%

Fiber
3.1 g
13%

Protein
10.4 g
21%

Sodium
925 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cornish Hen Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 214
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.9g 10 %
Cholesterol 47mg 16 %
Sodium 925mg 37 %
** Potassium 616mg 17 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 3.1g 13 %
Protein 10.4g 21 %
Sugars 3.8g
Vitamin A 93 %
Vitamin C 33 %
Calcium 5 %
Iron 11 %
** Thiamin 15 %
** Niacin 42 %
** Vitamin B6 29 %
** Magnesium 12 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.