This comforting Cornish Hen Soup is something I threw together one evening with what I had in the fridge-one whole Cornish hen, a couple of tomatoes, and some carrots. I kept it super simple and simmered the whole bird with ginger, onions, and a splash of rice wine. The result? A light, flavorful broth with just enough Chinese-style flavor to hit the spot.
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The soup was cozy, nourishing, and comes together with just one pot. Perfect for days when you want something warm but not heavy!
What is Cornish Hen?
A Cornish hen (also called a Cornish game hen) is a small type of chicken, usually weighing around 1 to 2 pounds, that's known for its tender meat and quick cooking time. Despite the name, it's not actually a game bird! It's just a young chicken that's harvested early.
Because of its size, a whole Cornish hen is perfect for making soups, roasting, or serving individually. In this recipe, simmering it whole creates a light, flavorful broth and keeps the meat super juicy!
How to cook Cornish Hen Soup with Veggies (Step by Step)
- 1 Cornish hen (about 1.5-2 lbs), whole
- 1 tablespoon neutral oil (e.g., canola or avocado)
- 3 slices ginger
- 1 small onion, quartered
- 1 to 1½ cups carrots, cut into bite-sized chunks (about 2 medium carrots)
- 2 tomatoes, quartered
- 6-7 cups water (enough to cover hen)
- 2 tablespoon rice wine
- Salt to taste
- 1 teaspoon sugar
- 1 tablespoon light soy sauce (optional, for extra umami)
- Chopped green onions, (optional, for garnish)
Blanch the Cornish Hen (Optional but recommended):
Place the whole Cornish hen in a pot and cover it with cold water. Bring it to a boil over medium-high heat. Once it reaches a rolling boil and scum rises to the surface, remove the hen, drain, and rinse with clean water. This helps remove impurities and results in a clearer broth.
Sauté Aromatics and Veggies (Optional but tasty):
In a soup pot, heat the oil over medium heat. Add ginger and onion, and sauté for 1-2 minutes until fragrant. Add the tomatoes and carrots and stir for another 2-3 minutes to soften the tomatoes slightly. (Lazy shortcut: You can skip sautéing and add everything to the pot directly-still delicious!)
Simmer the Soup:
Add the Cornish hen, pour in the water, and bring to a boil. Add rice wine.
Cover & Simmer:
Lower the heat, cover, and simmer for 45 minutes to 1 hour, until the hen is tender and the broth is flavorful.
Season:
Add salt to taste, along with the sugar and light soy sauce (if using). Adjust to your preferred flavor.
Serve:
Carefully remove the hen and slice or shred before serving, or serve whole for presentation. Ladle the soup and veggies into bowls, garnish with chopped green onions if using, and enjoy on its own or with rice or noodles!
Storage & Reheat
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: This soup freezes well for up to 2 months. For best results, remove the Cornish hen from the broth before freezing, then shred the meat and store it with the soup in portions.
- Reheat: Warm gently on the stovetop over medium-low heat until heated through. If frozen, thaw overnight in the fridge before reheating.
FAQ
Can I make this soup with chicken instead of Cornish hen?
Yes! You can swap in bone-in chicken pieces or even a whole small chicken. The flavor will be very similar, though cooking time may be slightly longer.
Do I need to blanch the Cornish hen first?
Blanching is technically not mandatory, but I highly recommend it for this soup - it helps remove impurities and gives you a clearer broth. If you skip this step, the soup can be a little cloudier, and I just... feel like it's kinda gross lol (personally).
Do I have to sauté the aromatics and veggies first?
Nope! Sautéing adds extra depth of flavor, but you can take the shortcut of tossing everything into the pot at once. It'll still be cozy and tasty.
Can I add more vegetables?
Definitely-daikon radish, napa cabbage, or mushrooms are all great additions. Just adjust simmering time if you add heartier veggies.
Easy Chinese Cornish Hen Soup with Veggies Recipe
This light and cozy Cornish Hen Soup is simmered whole with carrots, tomatoes, and ginger for a clean, comforting broth. With rice wine and a splash of soy sauce, it has just the right touch of Chinese-inspired flavor. It’s easy to make and perfect for a soothing dinner or a simple starter.
Ingredients
- 1 Cornish hen (about 1.5–2 lbs), whole
- 1 tablespoon neutral oil (e.g., canola or avocado)
- 3 slices ginger
- 4-5 cloves of garlic, roughly chopped
- 1 small onion, quartered
- 1 to 1½ cups carrots, cut into bite-sized chunks (about 2 medium carrots)
- 2 tomatoes, quartered
- 6–7 cups water
- 2 tablespoon rice wine
- Salt, to taste
- 1 teaspoon sugar
- 1 tablespoon light soy sauce (optional, for extra umami)
- Chopped green onions (optional, for garnish)
Instructions
- Blanch the Cornish Hen (Optional but recommended):
Place the whole Cornish hen in a pot and cover it with cold water. Bring to a boil. Once boiling, remove the hen, drain, and rinse with clean water. - Sauté Aromatics and Veggies (Optional):
In a large soup pot, heat the oil over medium heat. Add the garlic, ginger and onion, and sauté for 1–2 minutes until fragrant. (If you're short on time, skip sautéing and just toss everything in the pot.) - Simmer the Soup:
Add the blanched Cornish hen, tomatoes and carrots to the pot, then pour in the water. Bring to a boil, add rice wine. - Cover & Simmer:
Reduce heat, cover, and simmer for about 1 hour, or until the hen is tender and the broth is rich in flavor. - Season:
Add salt, sugar, and soy sauce (if using). Taste and adjust seasoning as needed. - Serve:
Ladle soup and vegetables into bowls. Garnish with chopped green onions if using. Serve on its own, or pair with rice or noodles for a more filling meal.
Notes
- Cooking the hen whole keeps the meat juicy and prep easy. You can shred the meat before serving or present it whole.
- This soup stores well and tastes even better the next day!
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Nutrition Information:
Yield: 4 Serving Size: ¼ of soupAmount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 84mgSodium: 668mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 17g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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More Delicious Chinese Soups!
If you enjoyed this recipe, here are a few more Chinese-style soups you might love - they're all classics that we make at my house quite often!
- Chinese Corn Egg Drop Soup - A quick and comforting classic made with cream-style corn, savory broth, and silky egg ribbons. Ready in just 15 minutes.
- Tomato Bean Sprouts Soup - Tomato wedges and crunchy bean sprouts in a comforting pork bone broth.
- Chinese Chicken Mushroom Soup - Made with one whole chicken, shiitake mushrooms, and red dates for rich flavor.
- Luo Song Tang (Chinese Borscht Soup) - A beef-based soup with tomato, onion, and potato - this is my FAVORITE soup of all times!
Got questions or comments? Drop them below!