Chicken soup made from a carcass is a timeless comfort food that transforms leftover chicken bones into a rich, flavorful broth. It’s economical, sustainable, and incredibly satisfying. If you’ve ever wondered how to make chicken soup from a carcass, this guide will walk you through the process step-by-step, with tips to ensure your soup is hearty and delicious.
Why Make Chicken Soup from a Carcass?
Using a chicken carcass to make soup is a fantastic way to get the most out of your chicken. Rather than letting the bones go to waste, simmering them with vegetables and herbs extracts deep flavors and nutrients, creating a nourishing broth that’s perfect on its own or as a base for other recipes.
What You’ll Need
– Chicken carcass: leftover bones and skin from a roasted or cooked chicken
– Vegetables: carrots, celery, onions (roughly chopped)
– Aromatics: garlic, bay leaves, peppercorns, fresh herbs like parsley or thyme
– Water
– Salt and pepper to taste
– Optional: leftover chicken meat, noodles, rice, or barley for a fuller soup
Step-by-Step: Making Chicken Soup from a Carcass
1. Prepare the Carcass
Start by removing any leftover meat from the chicken carcass. Reserve this meat to add back into your soup later for extra heartiness. If the carcass is large, you can break it into smaller pieces to fit better in your pot and release more flavor.
2. Brown the Bones (Optional but Recommended)
Heat a tablespoon of oil in a large pot over medium-high heat. Add the chicken bones and any remaining skin. Brown them until golden; this step adds a deeper, richer flavor to your broth.
3. Add Water and Vegetables
Pour in enough water to cover the bones—about 8 to 10 cups. Add roughly chopped carrots, celery, onions, garlic, bay leaves, and peppercorns. You can also add a pinch of salt at this stage.
4. Simmer Gently
Bring the pot to a boil, then immediately reduce the heat to a low simmer. It’s important to keep the broth at a gentle simmer—not a rolling boil—to keep it clear and flavorful. Let it cook uncovered for 1.5 to 2 hours, occasionally skimming off any foam or fat that rises to the surface.
5. Strain the Broth
Once the broth has developed a rich flavor, carefully remove the large bones and vegetables using tongs or a slotted spoon. Then strain the broth through a fine mesh sieve or cheesecloth into a clean pot or bowl.
6. Build Your Soup
Return the strained broth to the pot. Add diced fresh carrots, celery, onions, and any herbs you like. Simmer until the vegetables are tender, about 20-25 minutes. If you want, cook noodles, rice, or barley separately and add them to the soup.
7. Add Reserved Chicken Meat
Add the shredded or chopped leftover chicken meat back into the soup. Heat through for a few minutes. Season with salt and pepper to taste. You can also add a squeeze of lemon juice or fresh parsley to brighten the flavor.
Tips for the Best Chicken Soup from a Carcass
– Don’t rush the simmering: The longer and gentler the simmer, the more flavor you extract.
– Keep it clear: Avoid boiling the broth vigorously to prevent cloudiness.
– Use fresh aromatics: Fresh herbs like parsley, thyme, or bay leaves add wonderful depth.
– Save the fat: Skim off excess fat but consider saving some for cooking vegetables or adding richness.
– Customize your soup: Add noodles, rice, or beans for a heartier meal. Chickpeas and spinach are great additions too.
Quick Variations and Time-Saving Tips
– Use an Instant Pot or pressure cooker to speed up broth-making to about 45 minutes with similar results.
– A slow cooker can simmer the broth for 12-24 hours, perfect for hands-off cooking.
– If short on time, use store-bought chicken stock and add fresh vegetables and cooked chicken to make a quick soup.
Chicken soup from a carcass is a warm, nourishing dish that’s easy to make and full of flavor. It’s a wonderful way to stretch your food budget and reduce waste, all while enjoying a comforting classic. Give it a try and enjoy the cozy satisfaction of homemade chicken soup!