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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.
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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