Carcass Chicken Soup

4 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
Carcass Chicken Soup
Transform your leftover chicken or turkey carcass into a comforting homemade soup with vegetables, pasta, and tender meat. This thrifty recipe uses chicken bouillon and simple vegetables to create rich, flavorful stock from bones you’d normally throw away.

Ingredients

  • 1 chicken or turkey carcass
  • 2 carrots, sliced into coins
  • 1/2 small onion, chopped
  • 1 stalk of celery with leaves
  • 1 tbsp Wyler's Chicken Granuels
  • 1/2 cup of your favorite dry pasta
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1/4 cup parsley, chopped
  • 1 cup leftover (cooked) chicken or turkey meat
  • 3 quarts water
  • Dollop of butter

Step-by-Step Instructions

  1. In a five quart stock pot, pour the 3 quarts of water. Add the carcass, carrots and the Wyler’s chicken granules (or bouillon cube). You don’t have to remove the meat from the bones. Boil for 30 minutes.
  2. In another small pot boil the onion, celery and butter, using enough water to cover, for 20 minutes.
  3. Remove the carcass from the pot and remove any meat. Add this meat back to the stock along with the cooked chicken.
  4. Add the onion and celery to the soup pot along with your pasta and fresh parsley. Season to taste with salt, pepper and garlic powder. Boil all ingredients together another 15 minutes. Enjoy.

Common Problems and Solutions

Q: Can I use a rotisserie chicken carcass?

A: Absolutely! A rotisserie chicken carcass makes excellent soup stock. Just be aware it may already be well-seasoned, so adjust your salt and seasonings accordingly.

Q: My soup tastes weak. What can I do?

A: Add more bouillon or chicken granules to boost the flavor. You can also reduce the soup by boiling it longer uncovered to concentrate the flavors, or add a bit more butter for richness.

Q: Can I make this ahead?

A: Yes, this soup actually tastes better the next day as the flavors meld. Store in the refrigerator for up to 3 days, or freeze for up to 3 months.

Tips and Techniques

Don’t toss that carcass after your Sunday chicken dinner—freeze it until you have time to make soup. You can even collect 2-3 carcasses in the freezer and make a double batch for even richer stock.

Ingredient Substitutions

  • Wyler's Chicken Granules: any chicken bouillon cube or powder, or 2 cups of prepared chicken stock (reduce water by 2 cups)
  • dry pasta: egg noodles, orzo, small shells, or even rice
  • fresh parsley: 1 tablespoon dried parsley

Equipment Needed

  • 5-quart stock pot or Dutch oven
  • Small pot for vegetables
  • Slotted spoon or tongs for removing bones

Historical Context

Cajun cooks have always believed in using every bit of food, a practical necessity that became a point of pride. Making soup from bones is part of that Louisiana tradition of resourcefulness and respect for ingredients.