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.
Servings 4 servings
Calories 221kcal
Equipment
Ingredients
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
- ⅛ teaspoon ground thyme
- 1 to 1½ cups pasta
- 2 cups cooked chicken shredded or chopped
- Salt and pepper
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 221kcal