Chicken Carcass Soup is a delicious, hearty, and sustainable way to make the most of every part of a chicken that is incredibly flavorful, packed with nutrients.
Why You Should Make Chicken Carcass Soup
The star of this recipe is the humble chicken carcass—the bones and any remaining bits of meat after carving your roasted or rotisserie chicken. While it may seem like something to discard, the bones are packed with flavor and nutrients. Simmering them slowly extracts collagen, minerals, and gelatin, which gives the soup a rich mouthfeel while also being nourishing. Here are some top reasons to make this soup:
- Zero-Waste: Using the chicken carcass reduces food waste and stretches your meal budget.
- Highly Nutritious: Bone broth has been known to support gut health, boost immunity, and provide easily absorbed minerals.
- Delicious and Versatile: This soup can be enjoyed as is or customized with vegetables, noodles, or grains for a hearty meal.
Ingredients
For a basic chicken carcass soup, you’ll need the following:
- Chicken Carcass: Leftover from a roasted chicken. Feel free to leave any meat clinging to the bones.
- Water: Enough to cover the carcass, usually around 8-10 cups.
- Vegetables: 1 onion, 2-3 carrots, and 2-3 celery stalks, roughly chopped.
- Garlic: 2-3 cloves, smashed.
- Bay Leaves: 2-3 for depth of flavor.
- Fresh Herbs: A sprig of thyme or rosemary. Fresh parsley can also be added.
- Salt and Pepper: To taste.
- Optional Additions: A splash of apple cider vinegar (helps extract nutrients from the bones), and any leftover vegetables or herbs you have on hand.
Tips and Tricks for the Best Chicken Carcass Soup
- Don’t Rush the Simmer: The longer you let the soup simmer, the more flavor and nutrients you’ll extract from the bones. A slow simmer is key to a rich, full-bodied broth.
- Use Leftover Veggies: Don’t limit yourself to just carrots, celery, and onions. Throw in any leftover vegetables you have, such as leeks, zucchini, or tomatoes. They’ll add extra depth to your soup.
- Store Scraps for Broth: Whenever you peel carrots, trim onions, or chop celery, save the trimmings in a freezer bag. Add them to your broth for extra flavor without any waste.
- Vinegar for Nutrient Extraction: A tablespoon of apple cider vinegar added to the broth helps break down the bones and extract more minerals, making your broth even more nutritious.
Variations on Chicken Carcass Soup
The beauty of chicken carcass soup lies in its versatility. Once you’ve made your basic broth, you can adapt it in countless ways:
- Chicken Noodle Soup: Add cooked noodles and shredded chicken for a classic, comforting meal.
- Vegetable Soup: Throw in some diced potatoes, chopped kale, or spinach along with the broth for a veggie-packed version.
- Rice or Barley: Add a hearty grain like brown rice or barley during the last 30 minutes of simmering for a filling meal.
- Spicy Chicken Soup: Add some crushed red pepper flakes, ginger, and soy sauce to the broth for an Asian-inspired twist.
How to Serve Chicken Carcass Soup
Once your soup is ready, you can serve it in various ways depending on how light or hearty you want the meal to be. Here are a few ideas:
- Simple Broth: Serve the clear broth in a mug as a warm, savory drink that’s soothing and nourishing.
- With Toppings: Add fresh herbs like parsley or cilantro, a squeeze of lemon, or a drizzle of olive oil to enhance the flavors.
- As a Full Meal: Add some cooked noodles, rice, or vegetables and serve with crusty bread for a filling meal.
How to Store and Freeze Chicken Carcass Soup
One of the best things about chicken carcass soup is how well it keeps:
- In the Fridge: Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 5 days.
- Freezing: Chicken carcass soup freezes beautifully. Pour it into freezer-safe containers or bags, leaving room for expansion. It will keep for up to 3 months. Make sure to label with the date!
- Reheating: Gently reheat the soup over low heat on the stovetop, adding more water or broth if necessary.
Recipe FAQs
Can I use a raw chicken carcass for this soup?
Yes, you can! If you don’t have a roasted carcass, a raw chicken carcass will work just as well. However, roasting the carcass first brings out deeper flavors.
Can I make chicken carcass soup in an Instant Pot?
Absolutely. Use the “Soup/Broth” setting and cook the soup for about 1-2 hours, allowing for natural pressure release. This method is quicker but still delivers rich flavor.
How do I know when the broth is done?
The broth is done when the bones are soft and the soup has a rich, golden color. This usually takes 4-8 hours depending on your cooking method.
Can I use other bones in this recipe?
Yes! You can combine chicken bones with bones from other poultry (like turkey) or even add beef or pork bones for a deeper, more complex broth.
Chicken Carcass Soup
Chicken Carcass Soup is a delicious, hearty, and sustainable way to make the most of every part of a chicken that is incredibly flavorful, packed with nutrients.
Ingredients
For the Chicken Stock:
- 1 chicken carcass, cleaned of meat and cut into pieces
- 1 tbsp olive oil
- 2 celery ribs, roughly chopped
- 2 large carrots, roughly chopped
- 10 cups filtered water
- ½ large onion, roughly chopped
- ½ tsp salt
For the Chicken Noodle Soup:
- 2 cups cooked chicken, shredded or chopped
- 2 celery ribs, chopped
- 2 large carrots, chopped
- ½ onion, diced
- 1 bay leaf
- ¼ tsp dried oregano (heaping)
- ¼ tsp dried basil (heaping)
- ⅛ tsp ground thyme
- 1 to 1½ cups pasta
- Salt and pepper to taste
Instructions
- Make the Stock: Heat olive oil in a large pot over medium-high heat. Brown the chicken carcass pieces, turning occasionally to get all sides. This adds flavor and richness to the stock.
- Deglaze: Add a splash of water to the pot and scrape up any browned bits stuck to the bottom. Toss in the celery, carrots, onion, and salt, then pour in the remaining water.
- Simmer Gently: Bring everything to a gentle simmer. Avoid boiling to keep the broth clear. Let it simmer for about 90 minutes, skimming off fat occasionally.
- Strain the Broth: Once the broth is rich and flavorful, discard the bones and large veggie pieces. Strain the stock through a fine-mesh sieve. Rinse the pot, then return the strained broth to it.
- Prepare the Soup: Add fresh carrots, celery, onion, bay leaf, and spices to the broth. Simmer for 20-25 minutes until the vegetables are tender.
- Cook the Pasta: While the veggies cook, boil pasta in a separate pot of salted water. Drain and set aside once cooked.
- Combine and Serve: Stir the cooked pasta and shredded chicken into the broth. Season with salt and pepper, and let it all simmer for about a minute to heat the chicken through. Serve hot and enjoy!
Notes
Tips:
- Avoid boiling the stock to keep it clear and free of cloudiness.
- Make extra stock and freeze for future soups or stews!
- Add a squeeze of lemon juice or fresh herbs for a bright finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 397Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 109mgSodium 533mgCarbohydrates 22gFiber 3gSugar 4gProtein 33g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken carcass soup is the perfect way to extract every ounce of goodness from a roasted chicken. It’s a zero-waste recipe that’s adaptable, nutritious, and deeply flavorful. Whether you enjoy it as a simple broth or as the base for a hearty meal, this soup is sure to become a staple in your kitchen. Plus, it freezes well, making it a great option for batch cooking.
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