Chicken Noodle Soup Carcass Recipe

Chicken noodle soup is the ultimate comfort food. It’s warm, soothing, and has a way of bringing a sense of nostalgia-whether it’s the familiar aroma that fills your home on a cold day or the comforting taste that reminds you of family gatherings. But what if I told you that you could elevate your chicken noodle soup game by using the leftover carcass from your roast chicken?

That’s right-making chicken noodle soup from the chicken carcass is not just about saving money; it’s also about maximizing flavor and using every part of the chicken to create a rich, flavorful broth. The carcass holds so much potential! This recipe takes full advantage of that, turning those bones into a beautifully rich, hearty soup. It’s a method that’s both practical and delicious, offering a deeply savory base for your soup that store-bought stock just can’t compete with.

Ready to get started? Let’s walk through how you can turn a simple chicken carcass into an amazing, soul-warming meal!

Chicken Noodle Soup Carcass Recipe

A hearty chicken noodle soup that takes advantage of your leftover chicken carcass for maximum flavor. We’re talking about layers of savory goodness from a slow-simmered broth, tender chicken, and the perfect amount of noodles to make every bite satisfying.

Ingredients Needed

For this recipe, you’ll need the following ingredients. Don’t worry-it’s simple! Most of them are things you probably have in your kitchen already, and the beauty of this dish is that you can tweak it to suit your taste.

• 1 Chicken Carcass

  (Use the bones and skin left over from your roasted chicken. You can even toss in any leftover chicken meat, too.)

• 1 Large Onion

  (Peeled and cut in half. This will add sweetness to the broth as it simmers.)

• 2 Carrots

  (Peeled and roughly chopped. They’ll lend a subtle sweetness and depth to the soup.)

• 2 Celery Stalks

  (Chopped. Celery provides that signature savory note that balances the richness of the chicken.)

• 4-5 Garlic Cloves

  (Crushed or smashed. Garlic adds depth and a slight bite that complements the chicken.)

• 8-10 Cups Water

  (This will become your broth once the chicken carcass and vegetables simmer for a few hours.)

• 2 Bay Leaves

  (These bring aromatic flavor that infuses the broth over time.)

• 1-2 Sprigs Fresh Thyme

  (Or about 1 tsp dried thyme. This adds an earthy herbal note.)

• Salt And Pepper To Taste

  (Season gradually. You want the broth to be well-seasoned without overdoing it.)

• 2-3 Cups Egg Noodles

  (Or any type of noodle you prefer. Egg noodles work particularly well because they absorb the broth without getting too mushy.)

• Fresh Parsley Or Dill For Garnish

  (Optional but adds a refreshing burst of color and flavor.)

Cooking Instructions

Now let’s get down to business! Follow these steps to create the most flavorful chicken noodle soup.

1. Prepare The Broth

   • Place the chicken carcass in a large stock pot. If you have leftover chicken meat, toss it in too!
   • Add the onion, carrots, celery, garlic, bay leaves, and thyme to the pot. Fill the pot with about 8-10 cups of water-enough to cover the ingredients by a couple of inches.

2. Bring It To A Boil

   • Turn the heat to medium-high and bring the water to a gentle boil. Once it starts to bubble, lower the heat and let it simmer.

3. Simmer For 2-3 Hours

   • Allow the broth to simmer for a good 2-3 hours. You’ll want to do this low and slow, so the chicken bones can release all that rich flavor into the broth. It’s important to occasionally skim off any scum or impurities that rise to the top.

4. Strain The Broth

   • After a few hours of simmering, remove the carcass and vegetables from the pot using tongs or a slotted spoon. Discard them (or compost them if you prefer).
   • Pour the broth through a fine-mesh strainer into another large pot or bowl to remove any remaining bits. At this point, you’ll have a beautifully clear, rich broth.

5. Add The Noodles

   • Return the strained broth to the pot and bring it back to a simmer. Add the egg noodles and cook them until they’re tender (usually around 8-10 minutes).

6. Season And Adjust

   • Taste the soup and adjust the seasoning with salt and pepper. If you like, you can add a little extra thyme or even a pinch of cayenne pepper if you want some heat.

7. Shred The Chicken

   • While the noodles are cooking, use a fork to shred the chicken meat from the bones. Add the shredded chicken back into the soup once the noodles are done cooking.

8. Serve

   • Ladle the soup into bowls and garnish with fresh parsley or dill for a pop of color and freshness.

Ingredient Insights

Let’s talk about the key ingredients that really make this recipe shine.

• Chicken Carcass

  The magic behind this soup comes from the chicken carcass. Roasted chicken bones, when simmered for hours, release collagen and natural gelatin that create a rich, silky broth. Plus, you’re getting the flavors from all the little bits of roasted chicken meat that remain on the bones.

• Vegetables

  The classic soup combo of carrots, celery, and onion, known as mirepoix, forms the backbone of the flavor base. They add sweetness, umami, and earthiness to the broth, which helps balance the richness of the chicken.

• Herbs And Seasoning

  Fresh thyme and bay leaves infuse the broth with aromatic layers of flavor. A dash of salt and pepper ties everything together, but you can also experiment with additional herbs like rosemary or tarragon to put your own twist on it.

• Egg Noodles

  The noodles act as the perfect vehicle for the broth. Their texture is light yet substantial, allowing them to absorb the soup without falling apart.

Expert Tips

To make this chicken noodle soup truly exceptional, consider these expert tips:

• Double the Broth: If you like extra broth for your soup (who doesn’t?), you can always double the recipe. The flavor only deepens as it simmers, so you’ll have a pot of soup that’s perfect for meal prepping or freezing.
• Skim the Broth Regularly: When simmering the chicken carcass, make sure to skim off the impurities that rise to the top every 30 minutes or so. This helps keep the broth clear and flavorful.
• Roast the Bones First: If you have the time, try roasting the chicken carcass in the oven for 20-30 minutes before making the broth. This caramelizes the bones, adding a deeper, richer flavor to the broth.
• Let the Broth Rest: After you’ve made the broth, let it rest for a few minutes before straining it. This allows the flavors to continue developing, and the broth will have a fuller taste.

Recipe Variations

While this recipe is fantastic as-is, there are so many fun ways to tweak it:

• Add Veggies: You can add other vegetables like corn, potatoes, or parsnips to change up the flavor profile. Just make sure to chop them into small pieces so they cook evenly.
• Use Different Noodles: If you’re not a fan of egg noodles, feel free to swap them out for any pasta you like. Penne, fusilli, or even rice can work wonderfully.
• Add a Splash of Lemon: For a little brightness, add a squeeze of fresh lemon juice to the soup just before serving. It’ll give the broth a zesty lift.
• Spicy Kick: If you prefer your soup on the spicy side, try adding a diced jalapeño or a pinch of red pepper flakes. A dash of hot sauce also does wonders for adding some heat!

Final Words

Chicken noodle soup made from a chicken carcass is a meal that’s as satisfying as it is nourishing. It’s the kind of dish that’s perfect for chilly evenings or when you need a comforting pick-me-up. The best part is, you’re creating something flavorful out of what would otherwise be kitchen waste, so it’s a win for your taste buds and your wallet!

Whether you stick to the traditional recipe or experiment with variations, you’re guaranteed to have a deliciously satisfying meal on your hands. And the best part? It’s simple, no-fuss, and full of love from scratch.