Slightly Guilty but Instapot Chicken Soup with a Game Hen was SOOOOO Good – Dr. Plastic Picker

Slightly Guilty but Instapot Chicken Soup with a Game Hen was SOOOOO Good

| Posted in Sustainable Life, Vegan Dreams - Less plastic, More plants, More Fiber

Me being a bird of prey. Owls too eat meat.

February 8, 2022

by drplasticpicker

I don’t feel guilty much these days. Mothers and doctors, we tend to blame ourselves for everything. Our own child gets a B+ in a class, our fault. Our child has plagiocephaly from the back to sleep campaign, our fault for not recommended strongly enough tummy time. The climate crisis, our fault for not having enough money to buy a Tesla. But after you realize the true villains that caused the climate crisis – you will stop feeling guilty. Vaping company CEOs – villains. Fossil fuel companies who knowingly still push pro-fossil fuel policies – villains. People who litter knowingly and with darkness in their heart when they do that act of littering – villains. Me? Not a villain!

But I do somewhat feel villainous when I blatantly made the best Instapot chicken soup out there. It’s hard not to feel guilty when you are an environmentalist and hang out with vegans all day. But we are plant-based, not vegan, and I made chicken soup with a game hen and it was so delicious. I now realize after putting in an Ecosia search that a game hame is essentially a chicken that is a toddler, and I feel even more guilty.

But here is it! The chicken soup recipe that is now my go-to! Modified and inspired by Simply Happy Foodie, please click on their original link

It was sooooo good. Enough to feed by family of four, which 1 cup left over for lunch the next morning. I sprinkled some quinoa in it as well.


  • 1 Cornish Game Hen* (AKA Rock Cornish hen)
  • 3 cups Water
  • 1 small Onion, chopped
  • 2 Celery Stalk
  • 2 medium Carrots, chopped
  • 3 cloves Garlic, pressed or minced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 tsps Rubbed Sage
  • 1 sprig Fresh Thyme (or 1/2 tsp dried)
  • 1 sprig Fresh Rosemary, about 3″-4″ long
  • 1 1/2 cups Wide Egg Noodles


  1. Place 3 cups of the water in the inner liner of the pressure cooker. Turn on the Sauté feature to begin heating it up.
  2. Cut the game hen in half lengthwise (This helps make room for all of the ingredients) and put it in the pot with the water.
  3. Add all other ingredients except the egg noodles.
  4. Place the lid on the pot and set the steam release knob to Sealing.
  5. Cancel the Sauté function.
  6. Press the Pressure Cook button. Set time to 11 minutes using the + or – button.
  7. When cook cycle ends, let pot naturally release pressure for 10 minutes. Then manually release the remaining pressure by turning the knob to Venting.
  8. When the pin in the lid drops, it is safe to open the lid.
  9. Open and take out game hen with tongs and place in a bowl.
  10. Turn on the Sauté function again.
  11. Stir the soup. Taste and adjust salt, if needed.
  12. Add the remaining 1 cup of water and the noodles to the pot and the cook for 5-8 minutes, or until noodles are done.
  13. Meanwhile, debone the game hen and use a fork to break apart the meat or shred it. Set aside.
  14. When noodles are cooked, cancel the Sauté function and add the game hen meat to back into the soup and stir.
  15. Serve with some warm, crusty bread!
The only plastic was from the game hen. Fresh rosemary from our garden, thanks to our eco-MD friend Dr. Jill Gustafson.
Again lots of “plants” in this recipe!
Rosemary from our garden. Was so fun using fresh rosemary!!!!

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