Cornish hen soup recipe
Light and comforting Cornish hen soup made with ginger, scallions, and dried shiitake. Slow cooker method for a clear, fragrant, broth-forward chicken soup.
Servings: 3 servings
Ingredients
- 3 whole scallion leave whole
- 1.25 oz ginger about 5-6 large slices
- 1.6 oz dry shiitake mushrooms 15-16 small
- 1.4 oz whole garlic cloves 6 large
- 2 whole cornish hens 1 to 1.25 lbs per hen, fully defrosted
- 4 cups chicken stock
- 1 cup water
- 1-1.5 tsp coarse sea salt or to taste
- ¼ tsp ground black pepper
- A splash clear rice wine such as Shaoxing or Taiwanese michu
Serving:
- Green onions dice to small rounds
- Crispy fried shallots optional
- Cooked white rice or boiled rice noodles
Instructions
- Scallion & ginger prep: Clean the scallions and pat dry. Use the back of a knife to lightly smash the white parts—this helps release their flavor faster. Rinse the ginger, pat dry, and slice into large pieces. No need to peel; just trim away any dry or woody parts.
- Add the aromatics: In a 6-quart slow cooker or Instant Pot (with slow cooker function), fold the scallions in half and add them to the pot along with the ginger, dried shiitake mushrooms, and garlic.
- Add the hens: Place the Cornish hens breast-side up into the pot. Add the chicken stock and water. Nestle the hens so they are at least halfway submerged, with the breast slightly peeking above the liquid.
- Cook: Close the lid. Cook on SLOW COOK – HIGH for 4–5 hours or LOW for 7–8 hours. Do not open the lid while cooking.
- Season: Once done, press CANCEL, then switch to SAUTÉ. Season the broth with salt, black pepper, and a splash of rice wine (if using). Taste and adjust seasoning as needed.
- Strain the broth: Using a large soup ladle or spoon, carefully transfer the hens to a large serving bowl. The meat will be very tender, so handle gently. Scoop out the shiitake mushrooms and strain the broth to discard the spent aromatics (scallions, ginger, garlic).
- How to serve: You can leave the hens whole, or shred the meat for easier serving. Ladle the hot broth into bowls with shiitake mushrooms and chicken. Garnish with green onions and crispy shallots, if using. Serve hot with rice or boiled noodles on the side.
Notes
- Don’t add too much water: Cornish hens are young chickens with a lighter, more delicate flavor. Adding too much liquid will dilute the broth and make the soup taste bland.
- Cornish hen alternative: You can substitute one small whole chicken for the Cornish hens. For the same cooking time, choose a chicken with a similar total weight to the two hens combined.
- How to safely defrost Cornish hens: Defrost the hens in the refrigerator for at least 24 hours. In my experience, they sometimes need up to 36 hours to fully thaw. Drain off any excess liquid before cooking.
- Storage & reheating: Once the soup has cooled to room temperature, store it in the refrigerator for up to 4 days. You can also divide it into smaller portions and freeze them. Reheat on the stovetop, or in a slow cooker on HIGH for about 1 hour, until hot.
Nutrition
Serving: 1serving | Calories: 730kcal | Carbohydrates: 22g | Protein: 61g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Cholesterol: 305mg | Sodium: 1064mg | Potassium: 1323mg | Fiber: 2g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 4mg
