Left-Over Chicken Carcass Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.1
  • Total Fat: 4.0 g
  • Cholesterol: 59.7 mg
  • Sodium: 1,179.7 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 12.6 g

View full nutritional breakdown of Left-Over Chicken Carcass Soup calories by ingredient


Introduction

A way to use up the bones from a whole rotisserie chicken. A classic comfort food in our house. A way to use up the bones from a whole rotisserie chicken. A classic comfort food in our house.
Number of Servings: 8

Ingredients

    1.5 tsp Kosher Salt (by 65PLUS1)
    1 cup Chicken - Dark Meat - 1 cup chopped or diced (by GIGIDFP) (from 1 chicken carcass)
    0.5 tsp Black pepper (spice) 1 tsp (by DARRYLE2)
    1 cup, chopped Onions, raw
    6 cup, strips or slices Carrots, raw
    2 stalk, large (11"-12" long) Celery, raw
    0.5 tsp Dill weed, dried
    12 oz Egg Noodles, enriched
    6 cup (8 fl oz) Chicken Broth

Directions

Place the broth, salt, pepper, diced onion, 2 sliced carrots, 1 sliced stalk celery with leaves, dill and chicken carcass into a pot, and add just enough water to cover the ingredients.

Bring to a boil then simmer at least 2 hours.

Using a cheese cloth strainer, pour soup over and into another pot.

Removed chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked vegetables.

Add the remaining 4 sliced carrots and 1 sliced stalk of celery with leaves to the soup.

Bring to a boil then simmer at least one hour. Salt and pepper to taste.

Put egg noodles into the pot in the last 11 minutes of cook time.

Once egg noodles are cooked through serve immediately.

Serving Size: 8 bowls of soup

Number of Servings: 8

Recipe submitted by SparkPeople user LIZKNICELY.