Description
A hearty and flavorful chicken soup made from a whole chicken carcass and fresh vegetables.
Ingredients
Scale
- 1 carcass whole chicken (or turkey)
- 2 stalks celery (washed, diced)
- 2 large carrots (peeled and diced)
- 1/2 red onion (diced)
- 8 cups water
- 4 ounces dry small pasta (macaroni, ditalini, orzo, pastina or rice or barley)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 chicken bouillon cube (optional if you prefer a little more chicken flavor)
Instructions
- Add the chicken carcass to a large stock pot; then fill the pot with water covering the carcass.
- Add your vegetables, salt, and pepper and bring to a boil over high heat.
- Cover the pot, reduce heat, and allow to simmer for 1 hour; stirring occasionally.
- Using a slotted spoon, remove the carcass from the water; as well as any bones that may have separated.
- Cut off any remaining pieces of meat from the carcass and add it to the pot, along with any extra meat you may have saved from the initial carving.
- Bring the soup up to a boil again, adjust your seasonings or add bouillon; then add the pasta (or rice) until cooked through; approximately 20-30 minutes.
Notes
- Ensure that you remove all bones from the soup before serving to prevent choking hazards.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg