Chicken Carcass Soup
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5
2 reviews
Excellent
Chicken Carcass Soup
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Chicken Carcass Soup is a great way to stretch your leftovers from a roast chicken. This thrifty recipe uses the carcass and any leftover meat to create an incredibly flavorful chicken soup.
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Ingredients
For Chicken Stock
- 1 chicken carcass or two small carcasses, large
- 8 cups water or as needed, 2 liters
- 2 carrot roughly chopped, large
- 2 celery roughly chopped, ribs
- 1 onion halved, large
- 2 bay leaf
- 1 tsp peppercorns
- 2 tbsp apple cider vinegar
For Chicken Soup
- 1 onion finely diced, large
- 2 celery finely diced, ribs
- 2 carrot use the ones from the broth), diced
- 2 potato peeled and cubed, large
- 1 cup butternut squash peeled and cubed, 200 g
- 14 oz chickpeas drained and rinsed, 400 g canned
- 2 tbsp lemon juice , or to taste
- 1 tbsp soy sauce
- 2 Tabasco sauce dashes
- 1 tsp salt
- 1 cup pasta small, 120 g or noodles
- 3 tbsp flat leaf parsley , finely chopped
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
PREPARE THE BROTH
- Place your carcass (more than one if you like!) in a large pot or in your slow cooker. Add celery, carrots, onion, bay leaves, peppercorns and apple cider vinegar. Top with water, adding enough so that it almost covers your ingredients.
- Simmer over low heat on the stove for up to 2 hours or in the slow cooker on a low setting overnight. I prefer to use the slow cooker as it is more energy efficient.
- Strain the contents of your pot or crockpot using a large colander. Reserve the stock and carrots. Pick any meat off the carcass as soon as it is cool enough to handle. Chop the carrots to use in the soup.
MAKE THE CHICKEN SOUP
- Sweat chopped onion, celery, carrots and potato in a large pot over low heat in a little olive oil.
- Add the chicken broth (you can double strain it if you like), all the meat you picked from the carcass, butternut squash and chickpeas. If there’s not much meat you can add a few raw chicken tenders in now and shred them before adding the pasta.
- Add lemon juice, soy sauce and a couple dashes of Tabasco, bring to a rolling simmer then lower the heat and simmer the soup for 20 minutes.
- Add pasta and simmer for a further 10 minutes or until it is cooked through. Check the seasoning and add salt and pepper, to taste. Stir in the chopped parsley and serve.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
73g
(24%)
Protein
16g
(32%)
Fat
4g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
952mg
(40%)
Potassium
922mg
(20%)
Fiber
13g
(52%)
Sugar
12g
(24%)
Vitamin A
14380IU
(288%)
Vitamin C
22mg
(24%)
Calcium
151mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 73g | 24% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 952mg | 40% |
| Potassium | 922mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 14380IU | 288% |
| Vitamin C | 22mg | 24% |
| Calcium | 151mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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