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Cornish Game Hen Soup

Sometimes great, fantastic tasting things are born out of  misery. The misery being that the last time I made Cornish Game hens for supper, I was feeling to rotten to eat mine by the time dinner rolled around. I promptly threw Mike’s onto a plate, mumbled something intelligible to him (probably that it was all he was getting and to find something to go with it)  and went and lay down to at least feel rotten off my feet and with my eyes closed.

Then the cheap Ukrainian in me was just not going to use my leftover Cornish hen. Nope. Not at $6 a pop.

And so the soup was born. And it is really, really dang good. Better than chicken soup, it was much less greasy the way I made it.

And my husband ate it.

And then he took it for lunch the next day.

Usually when this happens, we call for a National Day of celebration. This time, I will just share the recipe.

Ingredients needed:

one cooked game hen (I put bacon on top, garlic under the breast skin and baked it)
2 parsnips
3 carrots
2 celery
6 garlic cloves
one white onion
3 cubes of chicken bouillion
1/2 to 1 cup of wild/brown rice mix

It’s gross, but it’s how you make soup. Actually, you probably don’t use a pre-cooked bird to make the stock, but I suspect this is why my soup wasn’t greasy.

Chop it up into 6-8 pieces, bacon on top included, and boil in about 6 cups of water for an hour.

Remove all the chicken, bones and bacon and set aside to cool.

Mix 3-4 cubes of chicken bouillion into the stock, depending on your tastes. This bouillion was very, very good.

Chop up all your veggies and put them into the broth. I added more carrots after I took this picture, because it was really sad and white looking.

Chop up as much meat as you can from the hen.

Add in meat and the wild rice mix, I used 1 cup and it was a very thick soup, If you want more broth, use half a cup. Add more water if needed while it’s cooking.

Simmer for another 40-50 minutes to cook the rice, then serve.

Recipe for the amazing biscuits coming later this week!

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Cornish Game Hen Soup


  • Author: Karlynn Johnston
  • Prep Time: 15 min
  • Cook Time: 120 min
  • Total Time: 135 min

Description

Fancy schmancy but it’s so easy and healthy!

Ingredients

one cooked game hen (I put bacon on top garlic under the breast skin and baked it)

  • 2 parsnips
  • 3 carrots
  • 2 celery
  • 6 cloves garlic

one white onion

  • 3 cubes of chicken bouillion
  • 1/2 cup to 1 of wild/brown rice mix

Instructions

  1. Chop the game hen up into 6-8 pieces, bacon on top included, and boil in about 6 cups of water for an hour.
  2. Remove all the chicken, bones and bacon and set aside to cool.
  3. Mix 3-4 cubes of chicken bouillion into the stock, depending on your tastes. This bouillion was very, very good.
  4. Chop up all your veggies and put them into the broth. I added more carrots after I took this picture, because it was really sad and white looking.
  5. Chop up as much meat as you can from the hen.
  6. Add in meat and the wild rice mix, I used 1 cup and it was a very thick soup, If you want more broth, use half a cup. Add more water if needed while it’s cooking.
  7. Simmer for another 40-50 minutes to cook the rice, then serve.

Nutrition

  • Serving Size: 6

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