Cornish Hen Soup

Cornish Hen Soup

15 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Danielle

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

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Adjust Servings

Original recipe yields 8 servings



  1. Remove the gizzards, and wash the hen thoroughly. Cut hen into several pieces.
  2. 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.
  3. 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.
  4. Remove hen from pot, and remove meat from the bones. Discard bones. and return meat to soup. Serve.

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Reviews (15)

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Sarah Jo

Sarah Jo

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.



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!



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

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Amount Per Serving (8 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 925 mg
  • 37%

Based on a 2,000 calorie diet



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Carrot Soup 'a la Louise'


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Broccoli Soup