Left-Over Chicken Carcass Soup

Submitted by petlover

"There is always some meat left on it.. this soup is wonderful."

 

• Ready In: 4hrs 15mins
• Ingredients: 9
• Yields: 1 pot soup
• Serves: 6-8

ingredients

• 1 chicken carcass
• 6 cups chicken broth
• 1 1⁄2 kosher tsp salt
• 1⁄2 teaspoon pepper
• 1 onion
• 6 carrots, cleaned and sliced
• 2 stalks celery & leaves, washed and cut
• 1⁄2 teaspoon dill
• 10 ounces egg noodles, cooked

directions

1. 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
2. 2. Bring to a boil then simmer at least 2 hours.
3. 3. Using a cheese cloth strainer. pour soup over and into another pot.
4. 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
5. 5. Add the remaining 4 carrots and stalk of celery to the soup.
6. 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
7. 7. Put cooked noodles into the pot and serve!

Reviews

[parepantry]

I put the carcass the pot with the veggies and seasoning and covered all with water. Used wild rice instead of noodles. Yummy!!

 

[Robert B.]

HOW MUCH WATER!!!

 

[Peter J]

Yum! The recipe extracted a great deal of flavour from the chicken carcass and it had a wonderful aroma during cooking. The chicken broth I was using was quite salty so I cut back on the amount of salt and the only other change I made just to suit what I had on hand was use rice noodles instead of egg noodles. I put those in the pot and cooked along with the soup for the final 15 minutes. It made a great tasting and substantial soup which we really enjoyed along with some crusty buttered rolls.

 

[t.baocm]

awesome added potatoes instead of noodles

 

[lindamcbride2000]

I was not sure how this would turn out but it was great. I have made chicken stock before (using a long French recipe) so added just over two inches of water over the ingredients. You have to work out what the water level will be before you pour it in - the vegs all float. I also degreased it after removing the bones etc. Let it go cold, if you can, put it in the freezer for 15 minutes, then skim off the fat. I have just had the first portion - much tastier than I expected and, then realised I had not added the chicken meat that I had picked off before starting. The rest of it is going to be great!