There’s something undeniably comforting about a warm bowl of chicken carcass soup. It’s like a hug in a bowl, made from those leftover bones that often get tossed aside. Using a chicken carcass is not only a fantastic way to reduce waste, but it also creates a rich, flavorful broth that can elevate your soups and stews to a whole new level. Trust me, the depth of flavor you’ll achieve by simmering those bones with aromatic vegetables is simply unmatched. Plus, it’s an economical choice that brings out the best in every ingredient. Let’s dive into this deliciously simple recipe!

Ingredients for Chicken Carcass Soup

• 1 chicken carcass: This is the star of the show! Use any leftover bones from a roasted or cooked chicken. If you have scraps like skin or cartilage, throw those in too for extra flavor.
• 2 medium onions, quartered: These add sweetness and depth. Don’t worry about peeling them; the skins will help impart a lovely color to the broth.
• 3 carrots, chopped: Fresh carrots infuse a subtle sweetness. Cut them into chunks—about 1-2 inches—so they hold up during simmering.
• 3 celery stalks, chopped: Celery brings a nice crunch and savory flavor. Chop them into similar-sized pieces as the carrots for even cooking.
• 4 cloves garlic, crushed: Garlic will enhance the aroma and flavor profile beautifully. Just crush them with the flat side of a knife; no need to mince!
• 10 cups water: This is the base of your broth; use filtered water if possible for the best taste.
• 1 bay leaf: A single bay leaf adds a subtle herbal note that ties all the flavors together.
• 1 teaspoon black peppercorns: Whole peppercorns provide a gentle spice. Avoid ground pepper to keep your broth clear.
• Salt to taste: Start with a little and adjust as you go! Remember, you can always add more, but you can’t take it out.
• Fresh herbs (parsley, thyme) for garnish: These are optional but highly recommended! They brighten up the soup when sprinkled on top before serving.

How to Prepare Chicken Carcass Soup

Making chicken carcass soup is wonderfully straightforward, and the rewards are oh-so-satisfying! Here’s how I do it:

Preparing the Chicken Carcass

First, grab your chicken carcass. If you want to take the flavor up a notch, consider roasting it in the oven at 400°F (200°C) for about 30 minutes until it’s golden and fragrant. This step isn’t mandatory, but wow, it adds depth! Once it’s ready, place it in a large stock pot.

Adding Vegetables and Aromatics

Now, it’s time to add the veggies! Toss in your quartered onions, chopped carrots, chopped celery, and crushed garlic straight into the pot with the carcass. The veggies should be roughly cut; this way, they’ll break down beautifully during cooking, releasing their flavors into the broth. Don’t forget the bay leaf and black peppercorns—they’re essential aromatics that will elevate your soup!

Simmering the Broth

Pour in those 10 cups of water, making sure everything is submerged. Bring it to a vigorous boil over high heat, and then reduce the heat to low to maintain a gentle simmer. This is key—too much heat can lead to cloudy broth. Let it simmer uncovered for 2-3 hours, skimming off any foam that forms on the surface. This step keeps your broth clear and clean-tasting!

Straining and Seasoning

After the simmering time, it’s straining time! Carefully pour the broth through a fine mesh sieve into another pot, discarding the solids. This leaves you with a crystal-clear, flavorful broth. Finally, season to taste with salt. Remember, it’s easier to add salt than to take it away, so start small!

Why You’ll Love This Recipe

• Incredible depth of flavor from simmering a chicken carcass.
• Simple and straightforward preparation—perfect for any home cook!
• Cost-effective way to make a hearty soup from leftovers.
• Nutritious and satisfying, packed with protein and flavor.
• Versatile base for other soups or dishes—get creative!

Tips for Success

Here are some of my top tips to ensure your chicken carcass soup turns out absolutely fantastic:

• Use high-quality water: The base of your broth is crucial, so opt for filtered or spring water if possible. It makes a noticeable difference in the final flavor.
• Fresh herbs matter: If you can, use fresh herbs like parsley and thyme instead of dried. They add a vibrant, fresh taste that dried herbs just can’t match. Toss them in at the end for that burst of freshness!
• Don’t rush the simmer: Patience is key here! Letting your broth simmer for the full 2-3 hours allows all those lovely flavors to develop. If you can, aim for the longer end of that range.
• Skimming is essential: Regularly skim off the foam and impurities that rise to the top during simmering. This keeps your broth clear and clean-tasting, making it visually appealing too!
• Customize your seasoning: After straining, taste your broth before adding salt. Depending on your chicken and veggies, it might need more or less seasoning than you expect. Always adjust to your preference!

Variations of Chicken Carcass Soup

One of the best parts about chicken carcass soup is its versatility! You can easily customize it to match your taste or whatever you have on hand. Here are some fun ideas to switch things up:

• Vegetable Medley: Feel free to add in any leftover vegetables you have in the fridge! Things like zucchini, bell peppers, or even leafy greens like spinach or kale can add great flavor and nutrition.
• Grains Galore: For a heartier soup, consider adding grains such as quinoa, rice, or even small pasta shapes. Just add them in during the last 20-30 minutes of simmering to ensure they cook perfectly without turning mushy.
• Spice It Up: If you’re in the mood for some heat, throw in a few red pepper flakes or a diced jalapeño. For a more international twist, consider stirring in a teaspoon of curry powder or smoked paprika for a smoky flavor.
• Herbaceous Boost: Experiment with different herbs! While parsley and thyme are classic, you can try dill for a fresh twist or rosemary for an earthy flavor. Just remember to add them towards the end of the cooking process to keep their flavor vibrant.
• Asian-Inspired: Add a splash of soy sauce and a bit of ginger for an Asian twist. Toss in some sliced mushrooms and bok choy for a lovely, umami-rich broth.

These variations not only elevate the flavor but also give you the chance to be creative in the kitchen. Don’t hesitate to mix and match based on your preferences and what ingredients you have available! Enjoy the process and make this soup your own.

Storage & Reheating Instructions

After enjoying your delicious chicken carcass soup, you might find yourself with some leftovers—lucky you! Proper storage is key to keeping that rich flavor intact. Here’s how to do it:

• Refrigeration: Allow the soup to cool to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days. Just make sure to seal them well to prevent any odors from seeping in!
• Freezing: If you want to keep the soup for longer, it freezes beautifully! Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion, and label them with the date. It’s best enjoyed within 3 months for optimal flavor.

When you’re ready to enjoy your soup again, reheating it is a breeze:

• Stovetop: Pour the desired amount of soup into a pot and heat over medium-low heat. Stir occasionally until it’s heated through. If it’s too thick, you can add a splash of water or broth to reach your preferred consistency.
• Microwave: If you’re in a hurry, you can use the microwave! Transfer the soup to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between until hot. Be careful, as microwaves can sometimes heat unevenly!

Remember, never refreeze soup that has already been thawed. Enjoy your comforting chicken carcass soup warm and cozy, just like the first time!

Nutritional Information

When it comes to the goodness packed in your chicken carcass soup, let’s break it down a bit! Each serving (about 1 cup) offers a delightful mix of nutrients. Here’s a general idea of what you can expect:

• Calories: 150
• Sugar: 2g
• Sodium: 300mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 50mg

Keep in mind, nutritional values can vary based on the exact ingredients you use, including the chicken carcass and any added vegetables or grains. So, while this gives you a rough guide, it’s not set in stone! Adjustments in seasoning or additional ingredients may also shift these numbers a bit. Enjoy knowing you’re fueling your body with wholesome goodness!

FAQ About Chicken Carcass Soup

Can I use a store-bought rotisserie chicken carcass?
Absolutely! Using a rotisserie chicken carcass is a fantastic shortcut. Just make sure to remove any leftover meat before simmering the bones, and you’ll still get a rich, flavorful broth.

How can I enhance the flavor of my chicken carcass soup?
For an extra flavor boost, consider roasting the carcass and vegetables before simmering. You can also add a splash of apple cider vinegar to help extract even more nutrients and flavor from the bones!

Is it safe to store chicken carcass soup in the refrigerator?
Yes! Just make sure to let it cool to room temperature before transferring it to airtight containers. Enjoy your soup within 5 days for the best taste and safety.

Can I freeze chicken carcass soup?
Definitely! Freeze it in portions for easy reheating later. It keeps well for up to 3 months. Just remember to leave some space in the container for expansion, and label it with the date.

What should I do if my broth is too oily?
If you find your broth has excess fat, simply refrigerate it overnight. The fat will solidify on the surface and can be easily removed before reheating. This way, you’ll have a lighter, more flavorful soup!

Chicken Carcass Soup: A Heartwarming Culinary Masterpiece

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• Author: Julia marin
• Total Time: 3 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

A rich and flavorful chicken carcass soup made from leftover bones and vegetables.

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Ingredients

Scale 1x2x3x

• 1 chicken carcass
• 2 medium onions, quartered
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, crushed
• 10 cups water
• 1 bay leaf
• 1 teaspoon black peppercorns
• Salt to taste
• Fresh herbs (parsley, thyme) for garnish

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Instructions

1. Place the chicken carcass in a large stock pot.
2. Add onions, carrots, celery, garlic, bay leaf, and peppercorns.
3. Pour in the water and bring to a boil over high heat.
4. Reduce heat and simmer for 2-3 hours, skimming off foam as necessary.
5. Strain the broth through a fine mesh sieve into another pot.
6. Discard solids and return the broth to the pot.
7. Season with salt to taste.
8. Serve hot, garnished with fresh herbs.

Notes

• For a richer flavor, roast the carcass before simmering.
• Add leftover vegetables or grains for extra texture.
• Store leftover soup in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 2g
• Sodium: 300mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 50mg

Keywords: chicken carcass soup, homemade broth, leftover chicken soup