The snowstorm today calls for using leftovers! This easy chicken carcass soup is a great way to use up leftovers from a roasted or rotisserie chicken.
This recipe is awesome for so many reasons. First, because there is just something so satisfying about making a pot of soup from scratch without even using a can of broth! Second, it's somehow more flavourful than a broth you'd cook for hours and have to add so much to. (You can add carrots and other veggies if you'd like.)
The larger your chicken, the more flavor your broth will have. This recipe can also work with a turkey, but I'd double the rest of the recipe because of the larger carcass. Also, you don’t have to use filtered water for your stock, but I don’t like the taste of my tap water, so I don’t use it in my soup.
Try my Chicken Carcass Soup recipe, it is so easy, delicious and good for the soul!
INGREDIENTS:
1 rotisserie chicken carcass picked clean of meat and cut into pieces
1.5 tablespoons of olive oil
6 cups of filtered water
1/2 an onion, diced
2 bay leaves
1/2 teaspoon of dried oregano
1/4 teaspoon of dried basil
the shredded chicken from your carcass
Cooked pasta of your choice
Salt and pepper to taste
STEPS:
*Before starting to cook, take your chicken carcass and remove and put aside any leftover chicken meat from the bones. You’ll use that in the soup later.
In a large pot, heat your oil over medium-high heat. Add the chicken carcass pieces and cook, stirring often, until the bones and any remaining skin are browned.
Add 1/2 cup of the water to deglaze the pan and scrape all the browned bits off the bottom.
Add the onion, remaining water, salt, bay leaves, dried oregano and dried basil.
Bring to a simmer and let it continue at that temperature for 45 minutes to an hour.
Discard the pieces of bone, you can even strain the broth if you'd like.
Add the cooked pasta and cooked chicken into a bowl. Top it off with your delicious broth.
Add more salt and pepper to taste.
Enjoy! Bon appétit!