Homemade Chicken Soup From The Carcass Recipes

SIMPLE CHICKEN SOUP

Steps:

• Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
• When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

HOMEMADE CHICKEN SOUP FROM THE CARCASS

Steps:

• One the greatest by-products of roasting a whole chicken (which I do as a pretty frequent Sunday meal), is the opportunity to make Homemade Chicken Soup with the leftover bones & carcass. Not sure if there is a food that feels more comforting and homey than Chicken Soup. Just about every family and every culture has a version, and it's one of those foods that just makes you feel good. This Homemade Chicken Soup Recipe is not hard to make, as I'll do with the leftover chicken(s) after the Sunday Roast (although you could start from an uncooked chicken). I'll show you how to make the broth from the carcass, and then put it together with the classic vegetables, and some pasta. Of course, it's easy to add other ingredients to make it your own. Hope you enjoy this Chicken Soup Recipe! Recipe Overview & Keys to Success To make the best Chicken Soup, just follow these few cooking techniques: Make your own chicken broth/stock with left over bones/carcass (you can even freeze them until you have enough) While it takes a bit more time, the essence of the soup is the broth, and you can make much better broth than you can buy Try to get the vegetables as uniformly cut as possible. Not only will that help ensure they cook evenly, but it makes the chicken soup easier, and more pleasant to eat. If you're using leftover chicken like me, make sure to pull the chicken meat you want in the soup, off the carcass before making the broth. While the bones simmer and make the broth, the meat is going to give up all it's flavor and get every dry - you won't want that in the soup. Instead we'll add the meat back to the soup at the last minute Note, you can freeze the leftover chicken carcasses and make the soup another day; or better yet, make the chicken broth, and freeze that. Then you can pull it out to make the chicken soup, whenever you want RECIPE FOR HOMEMADE CHICKEN SOUP Ingredients (for 5) 1 - 2 left over chicken carcasses (with some meat on the bone) 1/2 cup pieces of chicken meat 2 carrots diced into quarter inch pieces 1 large celery rib diced into quarter inch pieces 1 yellow onion diced 2 garlic cloves mined 1/3 cup orzo pasta (you can use traditional spaghetti or any pasta you'd like) 1 teaspoon thyme 1 ear of corn (optional) Homemade Chicken Soup From the Carcass Assuming you're using leftover roast chicken, remove any remaining meat from the carcass and dice it for the soup If you need more chicken meat, you can certainly cook off another breast and dice it up as well Place the chicken carcass(es) in a stock pot and cover with water by 2 - 3 inches Bring the water up to a very light simmer, and continue to simmer for 45 minutes to hour to make the chicken broth Remove the chicken bones from the broth and discard. Pour the broth into a bowl, through a strainer to collect any small bones or bits of chicken, and set the broth aside Clean the soup pot, and put it back over medium heat, coat with olive oil Add the carrots, onion, celery and garlic. Season with salt and pepper and stir to combine Continue to sweat the vegetables until the onions are just translucent Add the thyme leaves, and the chicken broth Bring everything up to a simmer again, and cook until the carrots just soften (about 10 minutes) Add the corn, chicken and orzo pasta Cook for another 5 - 8 minutes until the orzo is tender Taste and re-season the soup if needed Serve up this delicious Homemade Chicken Noodle Soup with some crusty bread and a nice salad, can you've got a perfect, warming, comforting meal. Hope you enjoy it! Wine Recommendation: Soups can make for a tough wine pairings. I don't really like reds for chicken soup, as the flavors are likely to drown (no pun intended) the lighter soup. Similarly, so would full bodied or oaky whites. I'd suggest you go with an austere white wine, like a Sauvignon Blanc from the Loire Valley in France. The wines are generally fairly tight, minerally, and clean tasting, and should accent the sweet elements in the soup. Hope you enjoy it!

LEFT-OVER CHICKEN CARCASS SOUP

Steps:

• 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
• 2. Bring to a boil then simmer at least 2 hours.
• 3. Using a cheese cloth strainer. pour soup over and into another pot.
• 4. Remove 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 veggies.
• 5. Add the remaining 4 carrots and stalk of celery to the soup.
• 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
• 7. Put cooked noodles into the pot and serve!

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.