How To Make Homemade Chicken Carcass Soup Recipe

Homemade Chicken Carcass Soup is the ultimate comfort food, packed with rich, savory flavors and wholesome ingredients.

It’s an economical way to use leftover chicken bones to create a hearty, nutrient-packed soup.

Enjoy it on a cold winter day, serve it with crusty bread for a filling meal, or pair it with a light salad for a balanced lunch.

Not only is it easy to prepare, but it’s also incredibly versatile, you can add any vegetables or herbs you have on hand!

A pot of chicken soup simmering with chicken pieces, herbs, and vegetables

Homemade Chicken Carcass Soup

Homemade Chicken Carcass Soup is the ultimate comfort food, packed with rich, savory flavors and wholesome ingredients.
Prep Time 15 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 6
Calories 150 kcal

Equipment

  • Large stockpot or Dutch oven
  • Strainer or colander
  • Cutting board
  • Sharp knife
  • Ladle
  • Wooden spoon
  • Storage containers for leftovers

Ingredients
  

For the Stock:

  • 1 chicken carcass from a roasted or rotisserie chicken
  • 10 cups  water
  • 1 large onion quartered
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 3 garlic cloves smashed
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp salt  adjust to taste

For the Soup:

  • 2 olive oil or butter
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 cup  cooked shredded chicken optional, for extra protein
  • 1 cup  noodles, rice, or barley optional, for heartiness
  • Fresh parsley, chopped  for garnish
  • Salt and pepper to taste

Instructions
 

  • Step 1: Prepare the Stock
    Place the chicken carcass in a large stockpot and add the water.
    Add the onion, carrots, celery, garlic, bay leaves, black peppercorns, and salt to the pot.
    Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface during cooking.
    A pot of chicken stock simmering with chicken drumsticks, herbs, and steam rising, creating a warm and hearty aroma
  • Step 2: Strain the Stock
    Once the stock is done, carefully remove the chicken carcass and large vegetable pieces using tongs.
    Strain the liquid through a fine-mesh strainer or colander into a clean pot or bowl. Discard the solids.
    Hot chicken stock being strained into a pot through a fine mesh sieve, with steam rising and a golden color
  • Step 3: Build the Soup
    Heat olive oil or butter in the stockpot over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
    Pour the strained stock back into the pot with the sautéed vegetables. Bring to a simmer.
    If using, add cooked shredded chicken and noodles, rice, or barley. Cook until the grains or noodles are tender, about 10 minutes.
    Taste the soup and adjust the seasoning with salt and pepper as needed.
    Pouring golden chicken stock into a pot filled with soup ingredients like carrots and noodles
  • Step 4: Serve
    Ladle the soup into bowls, garnish with fresh parsley, and serve hot with bread or crackers.
    A black bowl filled with chicken soup, featuring chunks of meat, vegetables, and garnished with fresh herbs, placed on a dark marble surface

Video

Notes

Nutritional Information (per serving)

  • Carbohydrates: 10g
  • Protein: 10g
  • Fat: 8g
  • Fiber: 2g
  • Sodium: 400mg
Keyword Chicken, Healthy Breakfast, Soup

Cooking Tips

  • For extra depth of flavor: Roast the chicken carcass and vegetables before simmering them for the stock.
  • Customizable add-ins: Feel free to add other vegetables like zucchini, spinach, or mushrooms.
  • Make it ahead: The soup tastes even better the next day as the flavors deepen overnight.
  • Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months in airtight containers.

How About Alternative Ingredients for this Recipe?

A pot of chicken soup simmering with visible steam, chicken pieces, and vegetables
Slow simmering allows the flavors of the chicken and vegetables to meld, creating a nutritious and hearty broth

If you’re looking to swap ingredients for the homemade Chicken Carcass Soup, there are plenty of alternatives that work well. Instead of a chicken carcass, you can use turkey bones or even vegetable scraps for a vegetarian version.

If you don’t have fresh onions, carrots, or celery, frozen vegetable mixes work just as well. For the garlic, garlic powder can be a substitute. Instead of bay leaves, thyme or rosemary can provide similar aromatic qualities. If peppercorns aren’t available, ground black pepper is a fine substitute.

For the soup itself, olive oil can be replaced with any neutral cooking oil or butter, depending on your preference. Diced leeks or shallots can stand in for onions, and parsnips or turnips can replace carrots or celery for a slightly different flavor profile. If you don’t have noodles, rice, barley, or even diced potatoes can be used to add heartiness.

Fresh parsley can be swapped for cilantro, dill, or chives, or you can skip it altogether if fresh herbs aren’t available. Lastly, any leftover cooked protein, like turkey or tofu, can replace shredded chicken, or leave it out entirely for a lighter soup.

The Bottom Line

Homemade Chicken Carcass Soup is a wonderful way to transform simple ingredients into a flavorful and satisfying dish. It’s an economical and wholesome choice, perfect for making the most of leftovers while creating a meal that’s nourishing and versatile.

With endless possibilities for ingredient substitutions and add-ins, it can easily be tailored to suit your preferences or whatever you have on hand.

Try it out, enjoy the comforting flavors, and share it with loved ones, it’s sure to become a favorite in your recipe collection.

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