Look, I’m not gonna sugarcoat it there’s absolutely NOTHING that beats a homemade chicken soup made from scratch with a whole chicken carcass. Forget that store-bought stuff. This is the real deal, folks. I’ve been making this chicken carcass soup for years, and let me tell ya, that chicken carcass is the MVP here. It pumps out crazy-good flavor and nutrients while it bubbles away.
You get those tender chunks of meat, the veggies that soak up all that goodness, and a bone broth chicken soup that’ll make you wanna slap your mama (not that you should!). This rich chicken soup recipe is my go-to when it’s freezing outside, when someone needs a healing chicken soup for cold season, or honestly, just because it’s Tuesday and I need something that doesn’t come from a drive-thru window.
Tips for Perfect Chicken Soup with Carcass from WebHealthy
- Take your sweet time with that homemade chicken stock recipe – Seriously, don’t rush this part. Figuring out how long to simmer chicken carcass for soup is key at least 2-3 hours. Good things come to those who wait, y’all.
- Skim off the gunky stuff – Nobody wants that weird foam floating around in their clear chicken broth recipe. Grab a spoon and skim that junk off the top during the first half hour of cooking. Trust me on this one.
- Salt as you go – Don’t dump all your salt in at once like a rookie. Understanding chicken stock vs chicken broth is important — stock needs seasoning in layers. Add a little here, a little there. Your taste buds will thank you.
- Don’t toss those veggies – After straining your chicken soup from whole chicken, I always save some of those flavor-soaked veggies to add back in. That’s what to do with leftover roast chicken bones and veggies — waste not, want not, right?
- Let it chill for a hot minute – Giving your traditional chicken soup 15 minutes to rest before serving isn’t just being fancy — it actually lets all those flavors get to know each other better.
The Magic Behind This Best Chicken Soup Recipe
Here’s the deal — this soup is legit because we’re learning how to make chicken soup from scratch with actual bones. When you simmer a chicken carcass for hours, you’re pulling out all this collagen, minerals, and flavor that you just can’t fake with those bouillon cubes or even the boxed stuff.
My grandma’s chicken soup from scratch would put store-bought to shame! This long, slow cook transforms what most people chuck in the trash into a nutrient-rich chicken bone broth recipe that’s basically a multivitamin in a bowl. Plus, it’s kinda satisfying to know how to make chicken soup with leftover carcass — feels like you’re sticking it to those $7 rotisserie chicken people by getting a whole extra meal out of it.
Recipe Notes for When You’re In a Hurry
- Meal prep champion: This soup freezes like a dream. Make a huge batch on Sunday and portion it out. Future-you will be so grateful for this hearty chicken soup recipe.
- Lazy weeknight hack: Make just the broth part on the weekend, freeze it, then pull it out on a crazy Tuesday night. Add fresh veggies and leftover rotisserie chicken and boom — dinner in 20.
- Instant Pot shortcut: Throw all the broth ingredients in your pressure cooker for 45 minutes instead of simmering for hours. Not quite as good but nobody’s gonna complain.
- Slow cooker chicken soup method: Let your slow cooker do the heavy lifting while you’re at work. 8 hours on low, and your house will smell incredible when you walk in the door.
- Keeping it fresh: This will last about 5 days in the fridge. After that, it gets sketchy. Freezer keeps it good for about 3 months.
How to Switch Things Up
- Jewish penicillin chicken soup recipe: My friend Sarah’s grandma adds a parsnip and tons of dill, then serves it with these amazing matzo balls instead of noodles. Game-changer for chicken soup for cold and flu season.
- Greek lemon thing (avgolemono): After the soup is done, whisk 3 eggs with lemon juice in a separate bowl, then slowly drizzle in hot broth while whisking like crazy. Add it back to the pot for this creamy, tangy soup that’ll knock your socks off.
- Asian twist: Chuck in some ginger, star anise, and a cinnamon stick with the broth, then finish with a splash of soy sauce, a few drops of sesame oil, and sliced scallions. Totally different vibe.
- Mexican version: Add a jalapeño, squeeze in lime instead of lemon, use cilantro instead of parsley, and top with crispy tortilla strips and avocado. Ole!
- Creamy comfort: Sometimes I stir in a splash of heavy cream at the end and thicken it slightly with a butter-flour mixture. It’s basically like a warm hug in a bowl.
My Best Touch
Okay, here’s my secret weapon that I don’t usually share with the potluck crowd — deglaze those sautéed veggies with a splash of white wine before adding the broth. It adds this subtle tang that cuts through the richness of your healing chicken soup. Just let it bubble away for a minute so you’re not serving boozy soup to the kiddos. Also, I never throw away carrot tops and celery leaves — chop those babies up and toss them in at the end for extra flavor and color. And I’m serious about that lemon juice at the end — it’s like turning the volume up on a song you already love. Makes everything pop!
Nutrition Facts & Chicken Soup Benefits
Per serving (about a bowl and a half):
- Calories: 245 (not bad for something this filling)
- Protein: 18g (who needs protein powder?)
- Fat: 12g (the good kind, mostly)
- Carbohydrates: 15g (totally reasonable)
- Fiber: 3g (your gut will thank you)
- Sodium: 860mg (less than a frozen dinner, so you’re winning)
This isn’t just comfort food, it’s practically medicine. That bone broth chicken soup is packed with protein and minerals, plus all the vitamins from the veggies. The collagen from the chicken bones is amazing for your joints and skin. When someone in my house starts sniffling, this healing chicken soup is the first thing I make. Pair it with a fresh green salad for extra veggie power or some homemade bread for dipping and sopping.
Want more recipes that’ll make your family think you’re a kitchen wizard? Check out my classic marinara sauce (life-changing on pasta), this creamy potato casserole (holiday crowd-pleaser), or this killer borscht recipe if you’re feeling a little adventurous.
Chicken Carcass Soup
Ingredients
Method
- Place the chicken carcass in a large pot and cover with cold water.
- Add celery, onion, carrots, garlic, peppercorns, bay leaves, and salt.
- Bring to a boil, then lower heat and simmer for at least 2-3 hours, skimming off any foam that forms.
- Strain the broth through a fine-mesh sieve, discarding solids, and return strained broth to the pot.
- Add in frozen peas and any leftover shredded chicken from the carcass.
- Simmer for an additional 10-15 minutes.
- Taste and adjust seasoning with salt as necessary.
- Optional: Stir in fresh parsley just before serving.
