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Chicken Carcass Soup

Chicken Carcass Soup

This easy chicken carcass soup is a great way to use up leftovers from a roasted or rotisserie chicken. It's from-scratch chicken noodle soup that is rich, warming, and completely delicious.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 221kcal
Author Tracy


Chicken Stock

  • 1 tablespoon olive oil
  • 1 chicken carcass picked clean of meat and cut into pieces
  • 10 cups filtered water
  • 2 large carrots roughly chopped
  • 2 celery ribs roughly chopped
  • ½ large onion roughly chopped
  • ½ teaspoon salt

Chicken Noodle Soup

  • 2 large carrots chopped
  • 2 celery ribs chopped
  • ½ onion diced
  • 1 bay leaf
  • ¼ heaping teaspoon dried oregano
  • ¼ heaping teaspoon dried basil
  • teaspoon ground thyme
  • 1 to 1½ cups pasta
  • 2 cups cooked chicken shredded or chopped
  • Salt and pepper


  • In a large pot, heat oil over medium-high heat until shimmering. Add chicken carcass pieces and cook, turning occasionally, until bones and any remaining skin are browned.
  • Add a splash of the water to deglaze the pan and scrape all the browned bits off the bottom. Add the vegetables, remaining water, and salt. Bring to barely a simmer (watch closely to make sure it never comes to a boil as that can make your soup cloudy).
  • Simmer for 90 minutes, scraping fat off the top occasionally, and checking to make sure your broth has not started to boil.
  • Discard large pieces of bone and vegetable before straining broth through a fine-mesh strainer. Rinse pot to remove any chicken or vegetable remnants and return broth to pot. Bring to a simmer and add carrots, celery, onion, and spices. Simmer for 20 to 25 minutes, until vegetables are tender.
  • While your vegetables cook, bring a pot of generously salted water to boil and cook noodles according to package instructions. Drain and set aside.
  • Stir cooked, drained pasta and cooked chicken into the broth and vegetables. Add more salt and pepper to taste. Bring to a simmer and cook for 1 minute to make sure the chicken is heated through.
  • Serve and enjoy.


  • To substitute a turkey carcass: Double the rest of the ingredients. 
  • Freezing: Stock or finished soup can be frozen for up to 3 months. Defrost overnight in the refrigerator before reheating. 


Calories: 221kcal