Homemade Chicken Soup
A delicious recipe that uses leftover chicken carcass to create a cozy chicken soup or a basic chicken broth.
PREP TIME
10 minutes
COOK TIME
2 hours
INGREDIENTS
11
Serves: 4
Ingredients
- 1 whole1 whole1 whole Rotisserie Chicken, or whole roasted (Make sure there is still some meat on the bones.)
- 8 cups8 cups8 cups Water
- 222 Celery, Stalks
- 2-32-32-3 Carrots, ends trimmed and peeled
- 111 Onion, peeled and left whole
- 2 sprigs2 sprigs2 sprigs Thyme, Fresh (sub in .5 tsp of dried thyme), Fresh
- 3-4 sprigs3-4 sprigs3-4 sprigs Parsley, Fresh (sub in 1 tbsp of dried parsley), Fresh
- .25 tsp.25 tsp.25 tsp Black Pepper, ground
- 1 tsp1 tsp1 tsp Salt
- 8 oz8 oz8 oz Pasta, Small, such as ditalini (Use gluten-free if needed)
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Parmesan Cheese, ((optional))
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the chicken carcass, celery, carrots, whole onion into a large stock pot or dutch oven.
- Cover the chicken and veggies with water until the chicken is mostly covered in the water.
- Add the fresh parsley, thyme, and black pepper.
- Bring the pot to a boil then cover it and lower the temperature to a low simmer for 1 -2 hours or until the vegetables are fork tender.
- Remove the veggies, herbs and chicken and place them onto a platter.
- If making pasta, in a separate pot, boil the water then salt and cook the pasta to package directions.
- While the pasta is cooking cut the celery, carrots, and onion into bite size pieces and return it to the pot of broth.
- Remove the chicken from the carcass, shred or cut the chicken into bite size pieces. Then return it to the pot of broth. Stir to blend all together.
- Add the salt, taste and adjust to your preference.
- Strain the cooked pasta then add it to the broth. Stir until mixed in.
- Ladle the soup into bowls and top with the grated parmesan cheese if desired.
- Discard the chicken, herbs, and veggies from the broth.
- Strain the broth into glass jars, leaving a 1 inch gap at the top. Cool the jars at room temperature until warm then cover them and placed them into the fridge to cool overnight.
- Place the jars into the freezer for up to six months.
To make chicken soup
To make a sipping broth or regular chicken broth
Notes
Keep the broth at a lower simmer to ensure the broth is not cloudy. If only making broth, do not add salt this way you can use it in recipes. If using it as a sipping broth then gently warm and then add salt to taste. You can also roast bone in chicken thighs, then remove the skin and follow the recipe.
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About This Recipe
Show nutritional information
Coconut Free Entrées Nightshade Free Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 285 |
| Fat: | 6 g |
| Carbohydrates: | 15 g |
| Protein: | 38 g |
| Cholesterol: | 16 g |
| Sodium: | 1233 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Homemade Chicken Soup”
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I need a big bowl of this right now!
It’s so good on a cold day.