Transform Your Leftover Chicken Carcass into the Most Amazing Soup Ever!

Have you ever looked at that picked-over chicken carcass after dinner and thought about throwing it away? STOP RIGHT THERE! You’re about to discard liquid gold. I’ve been making homemade chicken soup from leftover carcasses for years and I’m telling ya – it beats store-bought broth every single time.

Today, I’m sharing my foolproof method for turning those chicken bones into the most flavorful, nourishing soup that’ll make your grandma proud. Trust me, there’s something deeply satisfying about making soup completely from scratch without even opening a can of broth!

Why Make Soup From a Chicken Carcass?

Before we dive into the how-to let’s talk about why this is so awesome

• Budget-Friendly: You’re literally making another meal from something you might have thrown away!
• Rich, Incredible Flavor: Simmering bones extracts nutrients like collagen and gelatin that give your soup that amazing lip-sticking quality
• Nutrient Powerhouse: Bone broth contains minerals, amino acids, and collagen that store-bought just can’t match
• Reduces Food Waste: Using the whole chicken is better for your wallet AND the planet
• Customizable: Once you have the base, you can adapt it to whatever you’re craving
• Serious Ego Boost: You’ll walk around feeling capable and accomplished all day (maybe that’s just me?)

What You’ll Need

For the stock

• 1 chicken carcass (from roasted or rotisserie chicken)
• 10-12 cups of filtered water
• 2 carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 1/2 large onion, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 bay leaf (optional)
• 1 teaspoon black peppercorns (optional)
• 1/4 cup lemon juice or vinegar (helps extract minerals from bones)

For the soup:

• Your homemade stock
• 2 cups cooked chicken (leftover or freshly cooked)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 onion, diced
• 1-1.5 cups pasta or egg noodles
• Herbs like basil, oregano, thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Soup Making Process

Step 1: Prep Your Chicken Carcass

First things first – take that chicken carcass and remove any remaining meat. Set this meat aside in a bowl – we’ll use it in our soup later. If there’s less than 2 cups of meat, don’t worry! You can always cook some extra chicken breasts later.

Using kitchen shears or a sharp knife, chop up the carcass just enough so that it can lay mostly flat in your pot. This helps everything fit better and extract more flavor.

Step 2: Brown the Bones (Optional but Recommended)

This step is optional but TOTALLY worth it for deeper flavor. Heat a tablespoon of olive oil in a large pot over medium-high heat. Add your bone pieces and cook, turning occasionally, until the bones and any remaining skin are nicely browned.

This caramelization process intensifies the flavor like crazy! Some recipes skip this step, but I think it makes a huge difference.

Step 3: Make Your Stock

Now, add a splash of water to deglaze the pan and scrape all those delicious browned bits off the bottom with a wooden spoon. These bits are flavor bombs!

Add your roughly chopped carrots, celery, onion, and about 10-12 cups of water. The water should just cover everything – you might need to rearrange things a bit to make it fit.

Bring it to a barely simmer (NEVER a boil – that makes cloudy stock) and then turn the heat down to keep it there. Simmer uncovered for at least 90 minutes, but 3-4 hours is even better. The longer you simmer, the more rich and flavorful your broth becomes.

During the first 30 minutes or so, you’ll see foam rising to the surface. Use a spoon to skim this off and discard it – these are impurities that can cloud your broth.

Step 4: Strain Your Stock

Once your stock has developed a good chicken flavor, it’s time to strain it. Use a large slotted spoon to remove the big pieces, then strain the broth through a fine-mesh strainer into another pot or large bowl.

You should end up with about 2 quarts (8 cups) of beautiful golden broth. If you have less, you can add a bit of water. If you have more, you can simmer it a bit longer to reduce and concentrate the flavor.

Step 5: Cool and De-fat (Optional)

At this point, you can either proceed directly to making soup, or you can cool the broth and remove the fat that rises to the top.

To remove fat: Let the stock cool to room temperature, then refrigerate it. The fat will rise to the top and solidify, making it easy to scrape off with a spoon. You’ll also notice your stock has a jelly-like consistency when cold – that’s the gelatin and it’s a GOOD thing!

Removing the fat is optional. It makes the stock lighter and cleaner, which is great for clear soups. But if you’re making a heartier soup, you might want to keep some of that flavor.

Step 6: Make Your Soup

Now for the fun part – turning your stock into soup!

1. Bring your strained stock to a simmer in a clean pot
2. Add your fresh vegetables (the carrots, celery, and onion that you’ve nicely chopped)
3. Add your herbs and seasonings (bay leaf, oregano, basil, thyme)
4. Simmer for about 20-25 minutes until the vegetables are tender
5. While the veggies cook, cook your pasta in a separate pot according to package instructions (cooking separately prevents the pasta from soaking up all your precious broth!)
6. Add your cooked pasta and reserved chicken meat to the soup
7. Simmer for 1 more minute to heat everything through
8. Taste and adjust seasonings

Step 7: Serve and Enjoy!

Ladle your homemade chicken soup into bowls, garnish with fresh parsley if desired, and savor the warmth and goodness. Serve with crusty bread for the ultimate comfort meal.

Pro Tips for Maximum Flavor

• Roast the bones before simmering if they weren’t already from a roasted chicken
• Add chicken feet or wings if you have them – they contain lots of collagen for a silkier texture
• Keep the broth at a gentle simmer – never let it boil rapidly
• Don’t skip the acid (lemon juice or vinegar) as it helps extract minerals from the bones
• Consider adding garlic for extra flavor and health benefits
• Add fresh herbs in the last few minutes of cooking for brightness
• Don’t rush it – the longer the simmer, the better the flavor

Storing Your Homemade Soup

Homemade chicken soup will keep for 3-4 days in the refrigerator in airtight containers. It also freezes beautifully for up to 6 months!

For freezing, I like to portion it into individual servings. Leave about 1/2 inch of headspace in your containers to allow for expansion. Thaw in the refrigerator overnight before reheating.

Customization Ideas

The beauty of homemade chicken soup is how versatile it is! Here are some ways to switch it up:

• Swap the pasta for rice, quinoa, or barley
• Add more veggies like peas, corn, or spinach
• Spice it up with red pepper flakes or hot sauce
• Go Asian-inspired with ginger, garlic, and a dash of soy sauce
• Make it creamy by adding a splash of heavy cream at the end
• Try different herbs like dill, parsley, or thyme
• Add a squeeze of lemon at the end for brightness

Why Your Homemade Soup Beats Store-Bought Every Time

Have you ever noticed how store-bought chicken broth never sets into that jelly-like consistency in the fridge? That’s because it doesn’t have the gelatin and collagen that your homemade version does! These elements give your soup that rich, satisfying mouthfeel and depth of flavor that simply can’t be matched.

Plus, when you make it yourself, you control the ingredients – no preservatives, excessive sodium, or mysterious “natural flavors.”

Common Questions About Chicken Carcass Soup

Can I use a raw chicken carcass instead of roasted?
Yes! But roasted carcasses generally have more flavor. If using raw, consider roasting the bones first.

My broth isn’t very flavorful – what went wrong?
You might need a larger chicken carcass or two small ones. You can also simmer longer or reduce the stock further to concentrate flavors.

Can I make this in an Instant Pot or slow cooker?
Absolutely! For Instant Pot, use the “Soup” function for 30-40 minutes with natural release. For slow cooker, cook on low for 6-8 hours.

Is it normal for the broth to gel when refrigerated?
Yes! That’s the sign of a good bone broth rich in gelatin. It will liquefy again when heated.

So next time you’re about to toss that chicken carcass, remember – you’re throwing away potential liquid gold! With just a little time and a few basic ingredients, you can create a nourishing, delicious soup that’ll warm both body and soul.