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Chicken Carcass Soup

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A hearty and nutrient-rich homemade chicken soup made from scratch using a whole chicken carcass, loaded with flavor and excellent for cold days.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

For the broth
  • 1 whole whole chicken carcass Use leftover bones and skin from a roast chicken.
  • 12 cups cold water Enough to cover the carcass in the pot.
  • 2 stalks celery Chopped.
  • 1 large onion Peeled and quartered.
  • 2 medium carrots Chopped or sliced.
  • 2 cloves garlic Minced.
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt Add to taste during cooking.
For finishing the soup
  • 1 cup frozen peas Optional, for sweetness.
  • 2 cups cooked chicken Shredded, from the carcass.
  • 1 tablespoon fresh parsley Chopped, for garnish.

Method
 

Making the Broth
  1. Place the chicken carcass in a large pot and cover with cold water.
  2. Add celery, onion, carrots, garlic, peppercorns, bay leaves, and salt.
  3. Bring to a boil, then lower heat and simmer for at least 2-3 hours, skimming off any foam that forms.
Finishing the Soup
  1. Strain the broth through a fine-mesh sieve, discarding solids, and return strained broth to the pot.
  2. Add in frozen peas and any leftover shredded chicken from the carcass.
  3. Simmer for an additional 10-15 minutes.
  4. Taste and adjust seasoning with salt as necessary.
  5. Optional: Stir in fresh parsley just before serving.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 15gProtein: 18gFat: 12gSodium: 860mgFiber: 3g

Notes

This soup freezes well for up to 3 months and can be made in a slow cooker or Instant Pot for convenience. Add other vegetables or noodles as desired for variety.

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