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.
Ingredients
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
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
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!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 50 mg
