Here’s my go-to Cornish hen noodle soup recipe, with tender pieces of roasted Cornish hen, hearty egg noodles, fresh vegetables, and herbs simmered in a rich, homemade broth.
This soup has become my family’s favorite comfort food during cold weather. I often make a double batch because it disappears so quickly at our house. Nothing beats a warm bowl of homemade soup on a chilly day, right?
Why You’ll Love This Cornish Hen Soup
- Quick cooking time – Ready in under 40 minutes, this soup is perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
- Classic comfort food – It’s like traditional chicken noodle soup’s fancy cousin – all the comfort you love, but with tender, flavorful Cornish hen meat that adds a special touch.
- Fresh herbs and aromatics – The combination of fresh thyme, rosemary, sage, and garlic creates a soup that’s full of flavor without any artificial ingredients or seasonings.
- Simple ingredients – You’ll only need basic vegetables and pantry staples, plus a Cornish hen – nothing complicated or hard to find at your local grocery store.
What Kind of Cornish Hen Should I Use?
Cornish hens (also called Rock Cornish game hens) are actually just small chickens, typically weighing between 1 to 2 pounds each. For soup, you can use either fresh or frozen Cornish hens – just make sure to thaw frozen ones completely in the refrigerator before cooking. These little birds are usually found in the poultry section of your grocery store and come cleaned and ready to cook. While most Cornish hens at the store are the same variety, look for one that’s plump and has a pinkish color without any dark spots or blemishes. If you can’t find Cornish hens, you can substitute with 1-2 pounds of regular chicken, though you’ll miss out on the slightly richer, more concentrated flavor that Cornish hens provide.
Options for Substitutions
This cozy soup recipe is pretty adaptable – here are some simple swaps you can try:
- Cornish hen: If you can’t find a Cornish hen, you can use chicken instead – either 2-3 chicken breasts or 4-5 chicken thighs will work great. Just adjust the cooking time accordingly as chicken pieces might cook a bit faster.
- Fresh herbs: No fresh herbs? No worries! You can use dried herbs instead – use 1/2 teaspoon dried thyme and 1/2 teaspoon dried rosemary. Remember, dried herbs are more concentrated, so you’ll need less.
- Broad egg noodles: Feel free to swap these with regular egg noodles, broken fettuccine, or even rice. If using rice, add it about 20 minutes before the soup is done, depending on the type of rice.
- Celery: If you’re out of celery, you can use extra carrots or add some celery seed (about 1/4 teaspoon) for that classic soup flavor.
- Ground sage: Out of ground sage? Try poultry seasoning instead, or skip it altogether – the soup will still taste great with just thyme and rosemary.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Cornish hen soup is rushing the broth-making process – giving your hen at least 45-60 minutes to simmer will create a rich, flavorful base that makes all the difference in your final soup. Adding the noodles too early is another common error that can leave you with mushy, overcooked pasta – instead, wait until the last 6-8 minutes of cooking to add them, ensuring they maintain their perfect texture. When it comes to seasoning, don’t make the mistake of adding all your herbs at the beginning; while bay leaf and thyme can go in early, adding fresh rosemary too soon can make your soup bitter – toss it in during the last 15 minutes of cooking for the best flavor. For the most satisfying results, remember to skim off any foam that rises to the surface during the first 10-15 minutes of cooking, as this will give you a clearer, more appetizing broth.
What to Serve With Cornish Hen Noodle Soup?
This cozy soup is a meal in itself, but adding a few simple sides can make it even more satisfying! A warm, crusty baguette or some homemade buttermilk biscuits are perfect for soaking up the flavorful broth. If you’re looking to add some greens, a simple side salad with mixed lettuce, cucumber, and a light vinaigrette dressing works great – the fresh crunch provides a nice contrast to the warm, tender noodles and meat. For extra comfort on chilly days, I like serving this soup with a plate of honey cornbread or some buttery crackers on the side.
Storage Instructions
Keep Fresh: This cozy Cornish hen soup will stay good in the fridge for 3-4 days when kept in an airtight container. The noodles might absorb more broth as it sits, so you might want to add a splash of chicken broth when serving leftovers.
Freeze: If you’re planning to freeze this soup, I recommend doing it without the noodles – they can get mushy when frozen. Store the broth with meat and vegetables in a freezer-safe container for up to 3 months, then just cook fresh noodles when you’re ready to serve it.
Warm Up: To enjoy your leftover soup, simply heat it gently on the stovetop over medium-low heat until it’s nice and hot. If you’re using the microwave, warm it in 1-minute intervals, stirring between each, until it reaches your desired temperature.
| Preparation Time | 15-20 minutes |
| Cooking Time | 16-18 minutes |
| Total Time | 31-38 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 50-60 g
- Fat: 20-25 g
- Carbohydrates: 40-50 g
Ingredients
- 1 cornish hen
- 4 cups water (use in parts)
- 1 small onion, chopped
- 1 celery stalk
- 2 medium carrots, chopped
- 3 cloves garlic, minced or pressed
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons ground sage
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 sprig fresh rosemary (approximately 3-4 inches in length)
- 1 1/2 cups broad egg noodles
Step 1: Prepare the Pressure Cooker and Ingredients
Begin by pouring 3 cups of water into the inner liner of your pressure cooker.
Turn on the Sauté feature to start heating the water.
While the water warms up, cut the game hen in half lengthwise to make more room for all the ingredients in the pot.
Place the cut game hen into the pot with the water.
Step 2: Cook Under Pressure
Add all other ingredients, except the egg noodles, into the pot with the game hen and water.
Secure the pressure cooker lid and ensure the steam release knob is set to Sealing.
Cancel the Sauté function.
Press the Pressure Cook button and set the timer to 11 minutes using the + or – button.
Once the cooking cycle ends, allow the pot to naturally release pressure for 10 minutes, then manually release any remaining pressure by turning the knob to Venting.
Once the pin in the lid drops, it is safe to open the lid.
Step 3: Remove and Shred the Game Hen
Carefully open the lid and use tongs to remove the game hen, placing it in a bowl.
Turn the Sauté function on again.
Stir your soup, and taste it.
Adjust the salt if necessary.
In the meantime, debone the game hen and use a fork to break apart or shred the meat.
Set the shredded meat aside for later use.
Step 4: Cook the Noodles
Add the remaining 1 cup of water to your soup in the pot.
Then add the egg noodles.
Cook the noodles for 5-8 minutes, or until they are done to your preference.
Stir occasionally to prevent sticking.
Step 5: Integrate the Game Hen and Serve
Once the noodles are cooked, cancel the Sauté function and add the shredded game hen meat back into the soup.
Stir well to combine all components.
Serve your game hen soup hot alongside some warm, crusty bread for a comforting meal!
