Description
This is a quick chicken soup for weeknights, but it’s good enough to eat anytime. If you prefer chicken noodle soup, add pasta.
Ingredients
- 1 Rock Cornish hens
- 2 tablespoons vegetable oil
- 5 stalks celery, chopped
- 3 large carrots, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- 3 potatoes, peeled and cubed
- 1 (48 fluid ounce) can chicken broth
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8