Chicken soup made from a chicken carcass is one of the most comforting and resourceful dishes you can make. It’s not only a great way to use leftover chicken bones but also yields a rich, flavorful broth that’s perfect for warming up on a chilly day or soothing a cold. If you’ve ever wondered how to turn that leftover carcass into a bowl of delicious chicken soup, this guide will walk you through the process step-by-step with easy-to-follow tips and tricks.
Why Use a Chicken Carcass for Soup?
Using a chicken carcass is an economical and sustainable way to make homemade chicken soup. The bones, skin, and any leftover meat release deep flavors and nutrients during slow simmering, creating a broth that store-bought stocks just can’t match. Plus, it’s a fantastic way to reduce food waste by making the most out of your roasted or cooked chicken.
Ingredients You’ll Need
– 1 chicken carcass (leftover bones and skin from a roasted or cooked chicken)
– 2 large carrots, roughly chopped
– 2 celery ribs, roughly chopped
– 1/2 to 1 large onion, roughly chopped
– 2 bay leaves
– 10 cups (about 2.5 liters) filtered water
– 1/2 teaspoon salt (adjust to taste)
– Peppercorns (about 10 whole)
– Optional: leftover chicken meat (if you have about 2 cups)
– Optional herbs: dried oregano, basil, thyme, or fresh parsley
Step-by-Step Instructions
1. Prepare the Carcass
Start by picking off any remaining meat from the chicken carcass and set it aside for later use in the soup. If you don’t have enough meat, you can cook some chicken separately to add at the end. Using kitchen shears or a sharp knife, chop the carcass into smaller pieces so it fits comfortably in your stockpot.
2. Brown the Bones (Optional but Recommended)
Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chicken bones and any skin pieces, turning occasionally, until they develop a nice golden-brown color. This step adds depth and richness to your broth by caramelizing the natural sugars and proteins.
3. Deglaze and Add Vegetables
Pour a splash of water into the pot to deglaze, scraping up all the browned bits stuck to the bottom with a wooden spoon. Then add the roughly chopped carrots, celery, onion, bay leaves, peppercorns, and salt. Pour in the filtered water until everything is covered.
4. Simmer the Stock
Bring the mixture to a gentle simmer over medium heat. Avoid boiling, as boiling can make the broth cloudy. Let it simmer gently for about 1.5 to 2 hours, occasionally skimming off any foam or fat that rises to the surface. This slow simmer extracts all the flavor and nutrients from the bones and vegetables.
5. Strain the Broth
After simmering, carefully remove the large pieces of bones and vegetables with tongs or a slotted spoon. Then strain the broth through a fine mesh strainer or cheesecloth into a clean pot or bowl to remove any small bits. Discard the solids.
6. Build Your Soup
Return the strained broth to the pot. Add diced fresh carrots, celery, onion, and any herbs you like. Simmer these vegetables in the broth for about 20-25 minutes until tender. If you want noodles, rice, or barley, cook them separately and add them in at this stage. Finally, add the reserved cooked chicken meat and warm it through for a few minutes.
7. Season and Serve
Taste your soup and adjust the seasoning with salt and pepper. For an extra touch of brightness, squeeze in some fresh lemon juice or sprinkle chopped fresh parsley. Serve hot with crusty bread or crackers for a cozy, satisfying meal.
Tips for the Best Chicken Soup from Carcass
– Don’t rush the simmering: The longer and slower you simmer, the richer your broth will be. Aim for at least 90 minutes to 2 hours.
– Keep it clear: Avoid boiling vigorously to keep your broth clear and flavorful.
– Use leftover juices: If you have any leftover chicken juices or gravy, add them to the pot for extra flavor.
– Add herbs at the right time: Fresh herbs like parsley or dill are best added at the end to preserve their bright flavor.
– Make it your own: Feel free to add other vegetables like potatoes, spinach, or tomatoes to customize your soup.
Quick Variations and Shortcuts
If you’re short on time, you can speed up the process by using an Instant Pot or slow cooker. Pressure cooking the carcass for about 45 minutes can produce a rich broth quickly, while a slow cooker can simmer the stock for 12-24 hours with minimal effort.
Alternatively, if you don’t have a carcass handy, you can use store-bought chicken stock and add shredded rotisserie chicken and fresh vegetables. While this shortcut won’t have quite the same depth of flavor, it’s a great option for busy days.
Chicken soup made from a carcass is a delicious, nourishing way to make the most of your leftovers. With just a little time and simple ingredients, you can create a heartwarming meal that’s perfect any day of the year. Enjoy the rich flavors and cozy comfort of homemade chicken soup!