Chicken Carcass Soup

Name: Chicken Carcass Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 chicken carcass; 10 cups filtered water; 2 large carrots; 2 celery ribs; ½ large onion; ½ teaspoon salt; 2 large carrots; 2 celery ribs; ½ onion; 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; salt and pepper

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5.0

228 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
4 servings
Calories
221 kcal
Course
Soup
Cuisine
American

Chicken Carcass Soup

Jack Kelley

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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.

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Ingredients

Servings

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

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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.

Equipments used:

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.