Short description

This homemade chicken carcass soup is a comforting, flavorful dish made with a rich, slow-simmered broth and tender vegetables. Using a chicken carcass to make the stock infuses the soup with deep, hearty flavors, while shredded chicken and pasta make it a filling meal.

Why You’ll Love This Recipe

Flavorful homemade stock: Using a chicken carcass for the stock creates a rich, savory base that’s far superior to store-bought broths.
Comforting and hearty: With tender vegetables, shredded chicken, and pasta, this soup is perfect for cozy meals.
Waste not, want not: It’s a fantastic way to use up the leftover chicken bones after a roast, minimizing food waste.
Customizable: You can easily adapt the ingredients to suit your taste or dietary preferences, such as using different vegetables or pasta types.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

FOR THE STOCK

1 tbsp olive oil
1 chicken carcass
12 cups filtered water
1/2 yellow onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
1 tsp salt

FOR THE SOUP

1/2 onion, diced
4 celery ribs, chopped
4 large carrots, chopped
1 bay leaf
Salt + black pepper to taste
1/4 tsp dried basil
1/4 tsp dried oregano
2 cups dried pasta
2 cups cooked chicken, shredded

Directions

Making the Stock:

If you’re using a roasted or cooked chicken carcass, remove any remaining meat from the bones. Save the meat for later use in the soup.
In a large stock pot, heat olive oil over medium heat. Place the chicken carcass in the pot and cover it with water (12 cups).
Add the chopped onion, celery, and carrots to the pot. Season with salt and pepper.
Bring the mixture to a light boil, then reduce the heat and let it simmer gently for about 2 hours. Occasionally skim off any impurities that rise to the surface.
After simmering, strain the broth through a fine mesh strainer or cheesecloth, discarding the solids. If needed, use a slotted spoon to remove any leftover bones. This will leave you with a clear, flavorful broth.

Making the Soup:

In a separate large pot, heat the remaining oil over medium heat. Add the diced onion, celery, and carrots. Sauté until they begin to soften, about 5-7 minutes.
Add the strained broth to the pot with the sautéed vegetables.
Stir in the bay leaf, salt, pepper, basil, and oregano.
Simmer for about 20 minutes, or until the vegetables are tender.
While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain and set aside.
Add the shredded cooked chicken and cooked pasta to the soup. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld.
Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy!

Servings and timing

Serves 6-8 (depending on serving size)
Prep time: ~15 minutes
Cook time: ~2.5 hours (for the stock and soup preparation)

Variations

Vegetarian version: Omit the chicken and use vegetable broth as a base. Add more vegetables like potatoes, zucchini, or green beans.
Different herbs: Feel free to experiment with other herbs such as thyme or rosemary for a different flavor profile.
Add more pasta: If you like a heartier soup, increase the pasta amount or use a larger variety like orzo or small shells.
Add greens: Toss in some spinach or kale for extra nutrition and color toward the end of the cooking process.

Storage/Reheating

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 days.
Freezing: This soup freezes well. Store in freezer-safe containers for up to 3 months.
Reheating: Reheat on the stovetop over low heat or in the microwave. If the soup thickens too much after storing, add a splash of water or broth to reach your desired consistency.

FAQs

1. Can I use a store-bought rotisserie chicken for this recipe?

Yes! You can use a rotisserie chicken for the carcass and the shredded chicken. Just remove the meat from the bones before making the broth.

2. How can I make this soup spicier?

To add heat, incorporate some crushed red pepper flakes or a diced jalapeño pepper when cooking the vegetables.

3. Can I use chicken thighs or drumsticks for the stock instead of a whole carcass?

Yes, you can. Just be sure to simmer them long enough to extract the flavors, about 1.5 to 2 hours.

4. What type of pasta should I use?

Dried pasta such as elbow macaroni, farfalle, or fusilli works well in this soup. Choose your favorite, or whatever you have on hand.

5. Can I make the stock ahead of time?

Absolutely! You can make the stock the day before, store it in the refrigerator, and then continue with the soup the next day.

6. What if I don’t have a fine mesh strainer?

If you don’t have a fine mesh strainer, you can use a cheesecloth or even a large slotted spoon to remove the solids from the stock.

7. Can I use fresh herbs instead of dried ones?

Yes, you can use fresh herbs. Use about 3 times the amount of fresh herbs compared to dried (e.g., 1 tsp dried basil would equal about 1 tbsp fresh basil).

8. How do I know when the soup is done cooking?

The soup is done once the vegetables are tender and the flavors are well melded together. You can test the vegetables by piercing them with a fork.

9. Can I freeze this soup with the pasta?

Yes, you can freeze the soup with pasta, but be aware that the pasta might soften when reheated. For the best texture, consider freezing the soup and pasta separately.

10. Can I add more meat to this soup?

Yes! You can add more cooked chicken or even turkey if you have leftovers. Just make sure to add it toward the end of cooking so it doesn’t dry out.

Conclusion

This chicken carcass soup is the ultimate comfort food, offering rich flavor and warmth with every spoonful. By making your own stock from a chicken carcass, you create a depth of flavor that store-bought broths simply can’t match. This recipe is easy to adapt, full of wholesome ingredients, and perfect for using up leftovers. Whether you’re cozying up on a cold day or serving a family dinner, this homemade soup will always satisfy.

Chicken Carcass Soup (Homemade Recipe)

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Author: Ezabella
Total Time: 2.5 hours
Yield: 6-8 servings
Diet: Low Calorie

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Description

Instructions

Making the Stock: If you’re using a roasted or cooked chicken carcass, remove any remaining meat from the bones. Save the meat for later use in the soup.
In a large stock pot, heat olive oil over medium heat. Place the chicken carcass in the pot and cover it with water (12 cups).
Add the chopped onion, celery, and carrots to the pot. Season with salt and pepper.
Bring the mixture to a light boil, then reduce the heat and let it simmer gently for about 2 hours. Occasionally skim off any impurities that rise to the surface.
After simmering, strain the broth through a fine mesh strainer or cheesecloth, discarding the solids. If needed, use a slotted spoon to remove any leftover bones. This will leave you with a clear, flavorful broth.
Making the Soup: In a separate large pot, heat the remaining oil over medium heat. Add the diced onion, celery, and carrots. Sauté until they begin to soften, about 5-7 minutes.
Add the strained broth to the pot with the sautéed vegetables.
Stir in the bay leaf, salt, pepper, basil, and oregano.
Simmer for about 20 minutes, or until the vegetables are tender.
While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain and set aside.
Add the shredded cooked chicken and cooked pasta to the soup. Stir to combine and cook for an additional 5 minutes to allow the flavors to meld.
Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy!