Chicken Carcass Soup
User Reviews
5
Chicken Carcass Soup
Description
This Chicken Carcass Soup begins by browning a chicken carcass in olive oil and then deglazing the pan to capture all flavor before adding water, roughly chopped carrot, celery, onion, and salt. The mixture is carefully simmered for 90 minutes just below boiling to produce a clear, savory broth. Fat is skimmed from the surface intermittently to improve clarity and texture. After simmering, the bones and large vegetable pieces are removed, and the broth is strained to remove any solids.
The strained broth is returned to the pot and simmered again with diced carrots, celery, onion, bay leaf, and dried herbs such as oregano, basil, and thyme until the vegetables become tender. Meanwhile, pasta is cooked separately according to package directions and drained. Cooked shredded chicken is added before serving.
This soup saves resources by using a chicken carcass to create broth and incorporates fresh vegetables, pasta, and flavorful herbs to make a satisfying meal. The gentle simmer and combination of aromatics ensure a delicate but rich broth. It pairs well with bread or a light salad as a simple lunch or starter. The method encourages careful temperature control to maintain broth clarity and a well-rounded soup.
Freezing tips note that both the stock and finished soup can be frozen for up to three months and should be thawed overnight in the refrigerator before reheating. A substitution suggestion allows using turkey carcass by doubling the rest of the ingredients for similar results.
Ingredients
Chicken Stock
- 1 tablespoon olive oil
- 1 chicken carcass picked clean of meat and cut into pieces
- 10 cups water filtered
- 2 carrot roughly chopped, large
- 2 celery roughly chopped, ribs
- ½ onion roughly chopped, large
- ½ teaspoon salt
Chicken Noodle Soup
- 2 carrot chopped, large
- 2 celery chopped, ribs
- ½ onion diced
- 1 bay leaf
- ¼ heaping teaspoon oregano dried
- ¼ heaping teaspoon basil dried
- ⅛ teaspoon thyme ground
- 1 to 1½ cups pasta
- 2 cups chicken shredded or chopped, cooked
- salt
- black 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 turkey carcass, double all other ingredients for best flavor and volume.
- Freeze stock or soup up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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