Start by rinsing the Cornish hens under cold water and patting them dry with a paper towel. Season the hens inside and out with salt and pepper.

In a large pot, heat olive oil over medium-high heat. Add the hens to the pot and brown them on all sides for about 5 minutes. This will lock in the flavors and give your soup a deep, rich taste. Remove the hens and set them aside.

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until they soften and become fragrant.

Pour in the chicken broth (or water if you prefer a lighter broth), and add the bay leaf and dried thyme. Stir well, scraping up any browned bits from the bottom of the pot.

Place the Cornish hens back into the pot. Cover and bring to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 1 hour. The hens should be fully cooked, and the meat should fall off the bone easily.

Carefully remove the hens from the pot. Once cool enough to handle, shred the meat, discarding the bones and skin. Return the shredded meat to the pot.

If you prefer a heartier soup, stir in cooked rice or noodles at this point.

Taste the soup and adjust the seasoning if needed. Add more salt and pepper to your liking.

Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!