Cornish Hen Soup

Ingredients and Weight:

• 2 Cornish hens (about 2 pounds each)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 onions, chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 12 cups chicken broth
• 1 bay leaf
• 1/4 cup dry white wine (optional)
• Salt and black pepper to taste

Preparation Time: 30 minutes

Cooking Time: 1 hour

Difficulty Level: 3 (Easy to Moderate)

Preparation Method Steps:

1. Remove the Cornish hens from the refrigerator and allow them to come to room temperature.
2. In a large stockpot, heat some olive oil over medium heat.
3. Add the carrots, celery, onions, and garlic and sauté until softened, about 5 minutes.
4. Stir in the parsley, dill, mint, bay leaf, and white wine (if using). Let simmer for 5 minutes to allow flavors to blend.
5. Add the Cornish hens and chicken broth to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 45 minutes, or until the Cornish hens are cooked through.
6. Remove the Cornish hens from the pot and set aside to cool slightly.
7. Once the hens are cool enough to handle, remove the meat from the bones and shred or chop it.
8. Return the shredded chicken to the pot and season with salt and pepper to taste.
9. Serve hot with crusty bread or crackers.

Nutritional Information (per serving):

• Calories: 250
• Fat: 10g
• Protein: 25g
• Carbohydrates: 15g

Dish Characteristics:

• Rich and flavorful broth with tender vegetables and chicken
• Aromatic with fresh herbs
• Comforting and satisfying

User Comments:

• "This soup is so delicious and easy to make. It's perfect for a cold winter night."
• "The combination of flavors in this soup is amazing. The herbs really make it special."
• "I love how tender the chicken is. It just melts in my mouth."
• "I served this soup to my family and they all raved about it. It's definitely a keeper!"
• "I added some extra vegetables to the soup, like peas and corn, and it was even better."

Special Precautions and Tips:

• If you don't have fresh herbs on hand, you can use dried herbs instead. Just reduce the amount by about half.
• You can add a splash of lemon juice or vinegar to the soup for a little brightness.
• This soup can be made ahead of time and reheated later. Just store it in the refrigerator for up to 3 days.