chicken soup from a carcass recipe
The Best chicken soup from a carcass recipe
Chicken soup from a carcass is one of those simple, hearty recipes that feels like a hug in a pot. There’s something about the deep, savory broth that makes it feel like a reminder of home—something comforting after a long day or a cozy meal when the kids are still in pajamas. I started making it years ago when I realized how much more flavorful it was than just using pre-made stock. The carcass breaks down slowly, releasing all those rich, gelatinous bits that thicken the broth into something almost like a velvety soup. My kids love it because it’s always there when they’re sick—no fancy ingredients, just pure, warming goodness. It’s the kind of meal that doesn’t just fill your stomach, it fills your soul, especially on cold winter nights or when someone’s under the weather.
I love this recipe because it’s practical too. It’s not a one-time thing—you can make it over and over again, and each batch tastes better than the last. The kids always ask for seconds because it’s so easy to reheat, and I don’t have to worry about leftovers going to waste. Plus, it’s got all the health benefits you’d hope for—a good dose of protein from the chicken, plus vitamins and minerals from the vegetables and herbs. It’s like nature’s way of making a meal that’s both nourishing and satisfying. And honestly, it’s perfect for special occasions too. Whether it’s a family dinner or just a quiet evening in, this soup is the kind of dish that feels like a celebration, even if it’s just simple and real. It’s the kind of recipe that makes you feel like you’re doing something good for your family, one bowl at a time.
Classic Chicken Soup from Chicken Carcass
A comforting and flavorful soup made using the bones of a roasted chicken for a rich, gelatinous broth. Perfect for soothing colds and using up leftover carcass.
🥘Ingredients
- 1 whole chicken carcass (about 1.5 lbs)
- 4 cups water
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp thyme
- 1 tsp salt (adjust to taste)
- 1 cup shredded cooked chicken (from the carcass or leftover chicken)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup vegetable or chicken broth
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro (optional)
- 1 tbsp olive oil
- 1 tsp cumin (optional)
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Place the chicken carcass on a baking sheet and roast for 30-40 minutes until skin is crispy.
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2 Remove the chicken carcass from the oven and let it cool slightly. Remove any visible meat from the bones and set aside for shredding later.
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3 In a large stockpot, combine the roasted chicken carcass, water, onion, garlic, carrots, celery, bay leaf, peppercorns, thyme, and salt. Bring to a boil, then reduce heat to low and simmer for 1 hour.
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4 Strain the broth through a fine-mesh strainer to remove solids. Discard the solids or save for another use. Return the broth to the pot and let it cool slightly.
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5 In a blender, combine the strained broth with 1 cup of water (to thin if needed) and blend until smooth. Return the blended broth to the pot. Simmer for another 10 minutes to thicken slightly.
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6 In a separate pan, heat olive oil over medium heat. Add diced tomatoes and cumin (if using), sauté for 2-3 minutes until fragrant. Remove from heat and let cool.
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7 In a large pot, combine the strained broth, shredded chicken, cooked tomatoes, parsley, and cilantro (if using). Stir well to combine.
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8 Simmer the soup gently for 15-20 minutes, allowing flavors to meld. Adjust seasoning with salt and pepper if needed.
🔧Equipment
- Large stockpot
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine-mesh strainer
- Blender (optional, for smoother broth)
- Knife and cutting board
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Soup from Chicken Carcass Works
This chicken soup from the carcass is always a go-to for me because it’s simple, hearty, and makes the most of what we have—no waste, no fuss. Whether it’s a cold winter night or a family get-together, the rich broth and tender meat feel like a comforting staple, filling everyone up without needing extra fuss. Plus, it’s a great way to stretch leftovers into something fresh and satisfying, and the leftovers? Perfect for sandwiches or next day’s meal.
❓ Frequently Asked Questions About Chicken Soup from Chicken Carcass
How long should I simmer the chicken carcass before removing it for making broth?
When making a classic chicken soup from a carcass, it’s best to simmer the carcass for 45–60 minutes before removing it. This allows the connective tissues to break down and the bones to release their collagen, resulting in a rich, flavorful broth. Skimming off any scum that forms on the surface during this initial simmering step helps ensure a clear broth.
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What’s the best way to prepare the chicken carcass for broth before simmering?
Before simmering, rinse the raw chicken carcass under cold water to remove any blood or residue. Pat it dry thoroughly with paper towels, then trim off any visible fat or skin if desired. For extra depth of flavor, you can lightly season the carcass with a pinch of salt and pepper before simmering. Some cooks also place a few whole garlic cloves or a bay leaf directly on the carcass for added aroma.
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Can I use a pressure cooker or Instant Pot instead of a pot for making chicken broth?
Yes! Using a pressure cooker or Instant Pot can significantly speed up the process—simmering the carcass for 20–30 minutes under pressure yields a rich broth in a fraction of the time. After cooking, release the pressure carefully, then strain the broth through a fine-mesh sieve or cheesecloth. Just ensure you follow safety guidelines when handling high-pressure cooking.
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Why does my chicken broth turn cloudy or murky, and how can I clarify it?
Cloudiness in broth often comes from fat, proteins, or scum that rises to the surface during simmering. To clarify it, let the broth cool slightly, then skim off any visible fat or scum with a slotted spoon. For a deeper clarification, strain the broth through a fine-mesh sieve or cheesecloth, then add a pinch of arrowroot powder, cornstarch, or a splash of vinegar (like white vinegar or lemon juice) while stirring. Let it sit for a few minutes before straining again for a crystal-clear result.
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How do I store and reheat the homemade chicken broth?
Homemade chicken broth keeps well in the fridge for 4–5 days or in the freezer for 3–6 months. To store, let it cool to room temperature, then transfer to airtight containers or freezer bags, leaving some headspace for expansion. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally to prevent burning. Avoid boiling, as it can make the broth bitter. For soups, simply reheat with a splash of water or broth to adjust consistency.
