Description
This comforting Chicken Carcass Soup recipe uses leftover chicken bones and vegetables to create a rich, flavorful broth that is pureed for a creamy texture. Enhanced with herbs and optionally finished with cream, it’s a hearty and frugal meal perfect for chilly days.
Ingredients
Main Ingredients
- 15ml (1 tbsp) vegetable oil
- 900g (2 lbs) raw chicken carcasses, including 4 wings
- 15ml (1 tbsp) butter
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 leeks, chopped
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 1 bay leaf
- 1g (1 tsp) dried oregano
- 1g (1 tsp) dried thyme
- 1g (1 tsp) dried basil
- 6g (1 tsp) salt
- 2 litres (8 cups) water
- 125ml (½ cup) double (heavy) cream (optional)
- Salt and pepper, to taste
- Parsley, chopped, for garnish
Instructions
- Brown Chicken Carcasses: Heat the vegetable oil in a large heavy-bottomed saucepan. Brown the chicken carcasses and wings on all sides in batches to develop flavor. Remove and set aside.
- Sauté Onions: Melt the butter in the same pan. Gently fry the chopped onion for about 3 minutes until translucent and fragrant, laying the flavor base.
- Cook Vegetables: Add crushed garlic, chopped leeks, celery, and carrots. Stir fry for approximately 10 minutes until the vegetables soften and reduce in size, intensifying their flavors.
- Add Chicken and Herbs: Return the browned chicken pieces to the pan along with the bay leaf, dried oregano, thyme, basil, salt, and 2 liters of water.
- Simmer Soup: Bring the mixture to a gentle boil over low heat, skimming off any scum or impurities from the surface to keep the broth clear.
- Cover and Cook: Cover the pan and simmer the soup gently for 60 minutes, allowing flavors to meld and the chicken to cook fully.
- Remove Chicken Meat: Use a slotted spoon to lift out chicken pieces. Once cool enough to handle, pick the meat off the bones, discarding skin and bones. Reserve some shredded chicken to add back into the soup later.
- Blend Soup: Place the soup and remaining chicken meat into a food processor or blender in batches. Process until smooth to achieve a creamy, pureed texture.
- Adjust Consistency and Heat Through: Return the blended soup to the pan. If too thick, thin with additional stock or water. Stir in the optional double cream and gently heat through without boiling.
- Season and Serve: Taste and adjust salt and pepper as needed. Stir in the reserved shredded chicken. Garnish with chopped parsley. Serve hot with your favorite crusty bread and enjoy!
Notes
- You can omit the cream for a lighter, dairy-free soup.
- Skimming the scum is important for a clearer broth and better flavor.
- Use a heavy-bottomed pan to prevent burning during browning and sautéing.
- This soup is an excellent way to use leftover chicken carcasses and minimize food waste.
- If you prefer a chunkier texture, reserve more shredded chicken before blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
