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.
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Chicken Soup Recipe with Carcass
Ingredients
For the Homemade Chicken Stock Recipe (The Foundation of Greatness):
- 1 chicken carcass (yep, that picked-over skeleton from your easy chicken soup from rotisserie chicken)
- 2 chicken feet (totally optional, but they make the chicken soup recipe using chicken bones stupid-rich)
- 3 quarts cold water (from the tap, nothing fancy)
- 2 medium onions, quartered (don’t even bother peeling them)
- 3 carrots, roughly chopped (scrub ’em but don’t stress about peeling)
- 3 celery stalks with leaves, roughly chopped (including those limp ones in the back of your fridge)
- 1 parsnip, roughly chopped (if you’ve got it, no big whoop if not)
- 1 head of garlic, halved crosswise (the whole darn thing)
- 2 bay leaves (those things that sit in your spice cabinet forever)
- 1 tablespoon black peppercorns (roughly, I usually just eyeball it)
- 1 bunch fresh parsley stems (save those leaves for later, smarty-pants)
- 1 tablespoon apple cider vinegar (helps suck the good stuff out of the bones)
- 1 tablespoon salt (kosher if you’re fancy, table salt if that’s what’s handy)
For the Clear Chicken Soup with Vegetables:
- 2 tablespoons olive oil (the everyday stuff, save your expensive EVOO)
- 1 large onion, diced (yes, more onion, just roll with it)
- 3 carrots, peeled and diced (make ’em pretty this time)
- 2 celery stalks, diced (the crunchy ones you saved for the soup)
- 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
- 8 cups homemade chicken soup (that amazing stuff you just made)
- 2–3 cups shredded chicken (from your carcass or grab some from the fridge)
- 1 cup pearl barley, rice, or pasta (dealer’s choice here, folks)
- 1 teaspoon dried thyme (or a couple sprigs fresh if you’re showing off)
- 1 teaspoon dried oregano (crush it between your fingers to wake it up)
- 2 tablespoons fresh dill, chopped (the secret weapon!)
- 2 tablespoons fresh parsley, chopped (from those leaves you smartly saved)
- Salt and freshly ground black pepper to taste (be generous)
- Juice of half a lemon (don’t skip this, for real)
- Extra parsley for garnish (because we’re not animals)
Instructions
Making the Bone Broth Chicken Soup (The Part That Makes Your House Smell Amazing):
- Deal with that carcass: If you’re using leftovers from Sunday’s roast chicken, pick off any good meat chunks and save ’em for later. Then break that bad boy down into smaller pieces. I usually just go at it with kitchen shears while watching Netflix. Smaller pieces = more flavor when making chicken soup with carcass.
- Dump everything in the pot: Throw the chicken bones, feet (if you’re brave enough), and all that other broth stuff into your biggest pot. Cover it with cold water — and yes, it has to be cold, not trying to be difficult here, it actually makes a difference. Add the vinegar and let it hang out for 30 minutes. This is science, people.
- Get it bubbling: Crank the heat to medium-high until you see bubbles threatening to party too hard, then dial it back to maintain just a gentle simmer. You want it barely bubbling, not going crazy like a hot tub at a bachelor party.
- Deal with the scum: For the first half hour or so, gross foam stuff will float to the top. Grab a big spoon and skim that junk off. Nobody wants scum in their chicken soup benefits. This step makes your broth all nice and clear.
- The waiting game: Let everything simmer away for at least 2-3 hours. Longer if you’ve got the patience of a saint. I sometimes go 4-5 hours if I’m having a lazy Sunday. Just check it now and then to make sure it’s not boiling too hard or getting too low. Add a splash more water if needed.
- Strain that gold: Line a colander with cheesecloth (or a clean kitchen towel in a pinch) and put it over another big pot. Carefully pour everything through. Don’t burn yourself, that’s just embarrassing. Then pick through the strained stuff to rescue any good meat. There’s usually a surprising amount hiding in there!
- Chill out: Let the broth cool a bit, then stick it in the fridge for a couple hours or overnight. This makes the fat rise to the top and solidify, so you can easily scrape it off. I usually leave a little fat because, hello, flavor!
Making the Hearty Chicken Soup Recipe (The Part Where It All Comes Together):
- Get sautéing: In a soup pot, heat up that olive oil over medium heat. Toss in your diced onion, carrots, and celery. Cook until they’re getting soft but not brown, about 5-7 minutes. Add the garlic and cook another minute until it smells so good you want to face-plant into the pot.
- Bring on the broth: Pour in your amazing homemade chicken stock, add the herbs, and bring it up to a simmer. If you’re doing barley or rice, add it now and let it cook until it’s tender. Barley takes forever (like 30-40 minutes), rice is quicker (15-20 minutes). Pasta is even faster, so maybe wait a bit before adding that.
- Chicken time: Once your grains are almost there, throw in the chicken you saved and let it warm up for 5-10 minutes. No need to cook it to death, it’s already cooked!
- Finish with the fresh stuff: Now stir in that dill, parsley, and the lemon juice. This is the part that makes your soup pop! Don’t skip it or you’ll be sad. Give it a taste and add more salt and pepper if needed. I always need more salt than I think I will.
- Get it in bowls ASAP: Ladle that liquid gold into bowls, sprinkle with some extra parsley to make it Instagram-worthy, and serve with some crusty bread for dunking. You’ve earned this moment.
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.
