20 Soups Made from a Chicken Carcass

Very few things feel as cozy as turning a humble chicken carcass into a soul-warming soup. In this roundup, we’ve gathered 20 creative ways to transform your leftover bird into comforting bowls. From classic noodle to spicy coconut, each recipe is a delicious excuse to savor every last bit. Dive in and find your new favorite!

Classic Chicken Noodle Soup

Real chicken noodle soup starts with a whole carcass. Simmer it low and slow with vegetables for deep, savory flavor. This version is no short-cut comfort—just pure, nourishing goodness.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Broth

• 1 whole chicken carcass (from a 4-5 lb roasted chicken), with any skin and drippings
• 8 cups cold filtered water
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 2 fresh bay leaves
• 4 sprigs fresh thyme

For the Soup

• 2 tablespoons rich extra virgin olive oil
• 1 large sweet yellow onion, diced (about 1 cup)
• 3 medium crunchy carrots, peeled and sliced into 1/4-inch rounds
• 3 stalks crisp celery, diced (about 1 cup)
• 6 ounces wide egg noodles
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

1. Place the chicken carcass in a large stockpot and pour in 8 cups cold water. Add 2 tsp salt, 1 tsp pepper, bay leaves, and thyme sprigs. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises for the first 10 minutes.
2. Simmer uncovered for 1 hour, keeping a gentle bubble. The broth will deepen in color and flavor. Do not stir—just let it do its work.
3. Remove the carcass and strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. Let the carcass cool slightly, then pick off all the meat, shredding it into bite-sized pieces. Discard bones and skin.
4. Wipe out the pot and return it to medium heat. Add the olive oil and heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, for 7–8 minutes until the vegetables soften and the onion turns translucent. Don't let them brown.
5. Pour the strained broth back into the pot. Increase heat to high and bring to a rolling boil. Stir in the egg noodles and cook according to package directions (usually 6–8 minutes) until al dente. Avoid overcooking—mushy noodles ruin the texture.
6. Reduce heat to low and stir in the shredded chicken. Simmer for 2 minutes just to heat through. Taste and adjust seasoning with more salt or pepper if needed. The broth should be well-seasoned, not bland.
7. Ladle the soup into bowls and garnish generously with fresh parsley. Serve immediately.

A bowl of this soup delivers rich, layered flavor that only comes from real bones. The tender chicken, soft vegetables, and springy noodles make every spoonful satisfying. Try it with a squeeze of lemon or a dash of hot sauce for a bright kick.

Thai Coconut Chicken Soup (Tom Kha Gai)

A fragrant Tom Kha Gai made with a rich chicken carcass broth and creamy coconut milk. It balances spicy, sour, and savory flavors. Ready in under an hour.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the soup

• 1 whole chicken carcass (or 2 lbs chicken bones)
• 6 cups water
• 3 slices fresh galangal (about 1/4 inch thick)
• 2 stalks lemongrass (tender inner part only, smashed and cut into 2-inch pieces)
• 5 fresh kaffir lime leaves (torn)
• 4-6 fresh bird's eye chilies (smashed)
• 2 cans (13.5 oz each) full-fat coconut milk
• 8 oz boneless skinless chicken thighs (sliced thin)
• 8 oz fresh oyster mushrooms (torn into pieces)
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tsp salt
• 1 tsp white sugar
• Fresh cilantro leaves for garnish

Instructions

1. In a large pot, combine chicken carcass, water, galangal, lemongrass, lime leaves, and chilies. Bring to a boil over high heat, then reduce to low and simmer uncovered for 30 minutes. Tip: Simmering on low extracts maximum flavor without making the broth cloudy.
2. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
3. Add coconut milk to the broth and stir. Heat over medium heat until just simmering (do not boil). Tip: Boiling coconut milk can cause it to separate, so keep it at a gentle simmer.
4. Add sliced chicken thighs and oyster mushrooms. Cook for 5-7 minutes until chicken is cooked through and mushrooms are tender.
5. Stir in fish sauce, lime juice, salt, and sugar. Taste and adjust seasoning – it should be salty, sour, and slightly sweet. Tip: Add lime juice at the end to preserve its bright flavor.
6. Ladle into bowls and garnish with fresh cilantro leaves.

Zesty with lime and fragrant galangal, this soup is a flavor explosion. Serve with jasmine rice. The silky coconut broth is irresistible.

Vietnamese Chicken Pho (Pho Ga)

Ready for a bowl of pure comfort? This Vietnamese Chicken Pho (Pho Ga) turns simple ingredients into a soul-warming broth. The secret is charred ginger and star anise infusing the chicken carcass.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Broth

• 1 large piece ginger (4 inches), halved lengthwise
• 1 large yellow onion, halved
• 2 lbs chicken carcass (or bones)
• 2 quarts cold water
• 4 whole star anise
• 1 tablespoon premium fish sauce
• 1 teaspoon fine sea salt
• 1 tablespoon rock sugar (or granulated sugar)

Chicken

• 1 lb boneless skinless chicken thighs (or breasts)

Noodles

• 8 oz dried flat rice noodles

Garnish

• 3 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 cup fresh bean sprouts
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced

Serving

• Hoisin sauce
• Sriracha

Instructions

1. Char the halved ginger and onion under a broiler or over an open flame until lightly blackened and fragrant, about 5 minutes.
2. Place chicken carcass and chicken thighs in a large stockpot. Add cold water.
3. Add charred ginger, charred onion, star anise, fish sauce, salt, and rock sugar to the pot.
4. Bring to a boil over high heat, then reduce to a low simmer. Use a fine-mesh skimmer to remove any foam that rises. Tip: Skimming the foam ensures a clear, clean broth.
5. Simmer for 2 hours, partially covered. In the last 30 minutes, remove the chicken thighs and let cool slightly, then shred the meat. Continue simmering the broth with bones.
6. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Taste and adjust seasoning with extra fish sauce or salt. Tip: Taste the broth before serving; it should be savory with a hint of anise.
7. While broth simmers, soak rice noodles in warm water for 20 minutes, then drain. Boil noodles in fresh water for 2 minutes or until just tender. Drain and rinse with cold water. Tip: Cook noodles just until tender; they'll soften more in hot broth.
8. Divide noodles among 4 large bowls. Top with shredded chicken.
9. Ladle hot broth over noodles and chicken.
10. Garnish each bowl with green onions, cilantro, bean sprouts, lime wedges, and jalapeño slices.
11. Serve immediately with hoisin sauce and sriracha on the side.

Give this pho a try on a chilly evening. The clear, fragrant broth pairs perfectly with tender chicken and fresh herbs. For extra kick, load up on sriracha and hoisin.

Lemony Chicken Rice Soup (Avgolemono)

Rich and tangy, this Lemony Chicken Rice Soup (Avgolemono) transforms a simple chicken carcass into a silky, citrusy broth. Orzo adds comforting texture, while the egg-lemon mixture creates a creamy finish. It’s Greek comfort food made easy.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, quartered
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 1 chicken carcass (from a 4-5 lb roasted chicken) or 2 lbs bone-in chicken thighs
• 6 cups cold water
• 1 teaspoon salt
• 1 teaspoon finely ground black pepper
• 1 cup orzo pasta
• 2 farm-fresh eggs
• 1/3 cup fresh lemon juice (from about 2 lemons)
• 2 tablespoons fresh dill, chopped (optional garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes.
2. Add chicken carcass and cold water. Bring to a boil, then reduce to a simmer. Cook for 1 hour, skimming foam. (Tip: Skimming keeps broth clear.)
3. Strain broth through a fine-mesh sieve; discard solids. If using chicken thighs, shred meat and set aside.
4. Return broth to pot; add salt and pepper. Bring to a boil, then add orzo. Cook until al dente, 8–10 minutes. (Tip: Don't overcook; it softens in hot soup.)
5. Whisk eggs in a bowl until frothy. Slowly drizzle in lemon juice while whisking.
6. Temper eggs: Slowly ladle 1 cup hot broth into egg mixture, whisking constantly. Pour back into pot, stirring gently.
7. Reduce heat to low; stir soup until slightly thickened, about 2 minutes. Do not boil. (Tip: Low heat prevents curdling.)
8. Stir in shredded chicken if using. Garnish with dill. Serve immediately.

Underneath the velvety texture, bright lemon and tender orzo shine. Each spoonful is both comforting and refreshing. Serve with crusty bread for a complete meal.

Chicken and Wild Rice Soup

Kick off chilly evenings with this earthy chicken and wild rice soup. The slow-cooked chicken carcass infuses a rich, savory broth, while nutty wild rice and earthy mushrooms create a hearty, comforting bowl. No cream needed — the natural starches from the rice add body.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large finely chopped yellow onion
• 2 medium diced carrots
• 2 ribs diced celery
• 3 minced garlic cloves
• 8 oz sliced cremini mushrooms
• 1 cup uncooked wild rice, rinsed
• 8 cups low-sodium chicken broth
• 4 fresh thyme sprigs
• 2 dried bay leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (4-5 lb) whole chicken

Instructions

1. In a large heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic. Sauté, stirring occasionally, until softened and fragrant, about 5 minutes. (Tip: Don't let garlic burn — reduce heat if needed.)
2. Add sliced mushrooms and cook, stirring, until they release their moisture and begin to brown, about 8 minutes. This deepens the earthy flavor.
3. Add the whole chicken, rinsed wild rice, chicken broth, thyme sprigs, bay leaves, salt, and pepper. Bring to a boil over high heat.
4. Reduce heat to low, cover pot with a tight-fitting lid, and simmer gently for 1 hour 30 minutes, or until chicken is fully cooked and wild rice is tender but still slightly chewy. (Tip: Wild rice can vary; check at 1 hour and continue if needed.)
5. Carefully remove the whole chicken to a cutting board. Let cool for 10 minutes. While cooling, continue to simmer the broth uncovered to reduce slightly.
6. Shred the chicken meat, discarding skin and bones. Return the bones and skin back to the pot — they'll continue to add flavor. Simmer for another 20 minutes.
7. Use tongs to remove and discard the bones and skin, along with the thyme sprigs and bay leaves. (Tip: For an even clearer broth, strain through a fine-mesh sieve.)
8. Stir the shredded chicken meat back into the pot. Taste and adjust salt and pepper as needed. (Tip: If soup is too thick, thin with additional broth or water; if too thin, simmer uncovered a few more minutes.)
9. Ladle hot soup into bowls and serve immediately.

Mushrooms and wild rice give this soup a deep, nutty flavor with a satisfying chew. The long-simmered chicken stock creates a velvety, rich base that clings to every spoonful. Serve with crusty bread for dipping, or top with fresh parsley for a pop of color.

Spicy Chicken Tortilla Soup

Got a leftover chicken carcass? Turn it into a boldly flavored soup with smoky chilies, bright tomato, and crunchy tortilla strips.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 chicken carcass (from a 3-4 lb roasted chicken)
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 dried ancho chilies, stemmed and seeded
• 1 dried chipotle chili, stemmed and seeded
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 6 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon kosher salt, plus more to adjust
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• Juice of 1 lime
• 4 corn tortillas, cut into 1/4-inch strips
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced (for serving)
• 1/2 cup shredded sharp cheddar cheese (for serving)

Instructions

1. Heat rich extra virgin olive oil in a large pot over medium-high heat.
2. Add diced yellow onion and cook until softened, about 4 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add dried ancho and chipotle chilies, stirring for 1 minute to toast lightly. (Tip: Toasting deepens flavor.)
5. Pour in fire-roasted diced tomatoes and chicken broth, scraping up any browned bits.
6. Add ground cumin, smoked paprika, finely ground black pepper, and kosher salt. Stir to combine.
7. Place the chicken carcass into the pot, ensuring it's submerged. Bring to a boil, then reduce to a simmer.
8. Simmer uncovered for 30 minutes, skimming any foam. (Tip: Simmering extracts collagen for a silky broth.)
9. Remove the carcass; pick off any meat and set aside. Discard bones and skin.
10. Use an immersion blender to puree the soup until smooth, or blend in batches. (Tip: Blending creates a velvety texture.)
11. Return shredded chicken to pot. Add frozen corn and drained black beans. Simmer 5 minutes.
12. Squeeze fresh lime juice into the soup; stir and adjust salt if needed.
13. While soup simmers, heat 1/4 inch oil in a skillet (or use oven at 400°F). Fry tortilla strips until golden, about 2-3 minutes. Drain on paper towels.
14. Serve soup topped with crispy tortilla strips, chopped cilantro, diced avocado, and shredded sharp cheddar cheese.

Scoop up every last drop with a spoon. The broth is smoky, tangy, and velvety smooth; the toppings add crunch, cream, and zing. For extra heat, drizzle with hot sauce or add more chipotle.

Chicken and Dumpling Soup

Good chicken soup starts with a deeply flavored broth. This version uses the carcass to extract every bit of richness. Pair it with soft, fluffy dumplings for a complete meal.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

• 1 whole chicken carcass (from a roasted chicken)
• 1 tablespoon rich extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 large carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the rich extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add the minced garlic, dried thyme, and bay leaf. Stir for 1 minute until fragrant.
4. Place the chicken carcass into the pot and pour in the low-sodium chicken broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour. Tip: For a deeper flavor, roast the carcass at 400°F for 20 minutes before adding to the pot.
5. After 1 hour, remove the carcass from the broth. Pick off any remaining meat and return the meat to the pot. Discard the bones and bay leaf. Tip: Use two forks to shred the meat quickly.
6. In a mixing bowl, whisk together all-purpose flour, baking powder, salt, and finely ground black pepper.
7. Add whole milk and melted unsalted butter to the dry ingredients. Stir until just combined; do not overmix. The batter should be thick and slightly sticky.
8. Drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid. Tip: The steam is critical for fluffy dumplings—do not peek.
9. After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Sprinkle with fresh chopped parsley before serving.

More than just soup, this dish is a meal in a bowl. The tender chicken and vegetables contrast with the airy dumplings, while the savory broth ties everything together. Serve with a crusty bread for dipping.

Miso Chicken Soup with Soba Noodles

Here's a bowl that wraps you in umami from the first sip. This miso chicken soup builds depth from a kombu dashi and a roasted chicken carcass, then gets slurpable with soba noodles.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the Dashi and Broth

• 1 (4-inch) piece of dried kombu (about 0.5 oz)
• 8 cups cold water
• 1 roasted chicken carcass (from a 4-5 lb bird), broken into pieces
• 1 medium yellow onion, quartered
• 2 large carrots, peeled and cut into 2-inch chunks
• 3 cloves garlic, smashed
• 1 (2-inch) piece fresh ginger, sliced

For the Soup and Noodles

• 3 tablespoons white miso paste (or yellow)
• 2 tablespoons low-sodium soy sauce (or tamari)
• 1 teaspoon toasted sesame oil
• 4 ounces dried soba noodles
• 1 cup shredded cooked chicken (from the carcass)
• 2 green onions, thinly sliced
• 1 sheet nori, torn into small pieces (optional)

Instructions

1. Wipe the kombu with a damp cloth to remove any grit. Place kombu and 8 cups cold water in a large pot. Let steep for 30 minutes (up to 2 hours for stronger flavor).
2. Set the pot over medium-high heat. Just before the water reaches a boil—when small bubbles appear—remove the kombu and discard it. Tip: Boiling kombu makes the broth bitter, so watch closely.
3. Add the chicken carcass, onion, carrots, garlic, and ginger to the pot. Bring to a boil, then reduce heat to low and simmer partially covered for 45 minutes, skimming any foam that rises. This keeps the broth clear.
4. Strain the broth through a fine-mesh sieve into a clean pot; discard the solids. You should have about 6 cups of rich broth.
5. Return the broth to a simmer over medium heat. In a small bowl, whisk the miso paste with 1/4 cup of hot broth until smooth, then stir the mixture back into the pot. Add soy sauce and sesame oil. Do not boil after adding miso—it kills the flavor.
6. Meanwhile, cook the soba noodles according to package directions (typically 4–5 minutes in boiling water). Drain and rinse under cold water to stop cooking and remove excess starch; this prevents clumping.
7. To serve, divide the noodles among four bowls. Ladle the hot soup over the noodles, then top each with shredded chicken, green onions, and nori if using. Serve immediately.

A savory, brothy comfort with deep umami from the kombu and miso. The soba adds a nutty chew that contrasts the tender chicken. Try it with a sprinkle of shichimi togarashi for heat.

Chicken Minestrone Soup

Over a whole roasted chicken yields both tender meat and a golden carcass for broth. This minestrone is a hearty Italian soup packed with beans, pasta, and seasonal veggies. No fuss—just bold, warming flavor.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 whole roasted chicken (about 4 lbs), meat removed and carcass reserved
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced (1/2-inch)
• 2 celery stalks, diced (1/2-inch)
• 1 medium zucchini, diced (1/2-inch)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini)
• 1 Parmesan rind (optional, for broth)
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the reserved chicken carcass in a large pot, cover with 10 cups cold water, and bring to a boil. Reduce heat to low, add Parmesan rind, rosemary, and thyme, then simmer 45 minutes. Skim any foam.
2. While broth simmers, heat olive oil in a separate large pot over medium heat. Add onion, carrots, and celery; cook 8 minutes until softened, stirring occasionally.
3. Add garlic and cook 30 seconds until fragrant.
4. Pour in the fire-roasted tomatoes, scraping up any browned bits. Simmer 5 minutes.
5. Strain the chicken broth through a fine-mesh sieve into the vegetable pot. Discard solids. Bring to a boil.
6. Add the pasta and a generous pinch of salt. Cook 7 minutes less than package directions (it will finish in the soup).
7. Stir in the cannellini beans, diced zucchini, and shredded chicken meat. Simmer 5 minutes, until pasta is tender and zucchini is just cooked.
8. Taste and adjust salt and pepper. Remove from heat. Tip: For extra richness, swirl in a tablespoon of olive oil before serving.

Each spoonful is a rustic medley of tender vegetables, creamy beans, and toothsome pasta in a deeply savory chicken-herb broth. Serve with crusty bread and a grating of Parmesan. Enjoy the comfort of a bowl that's both nourishing and satisfying.

Tomato Chicken Soup with Basil

Reclaiming the soul of a chicken isn't hard—just roast some tomatoes and simmer the carcass with basil. This soup delivers bright, savory comfort without the fluff.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Soup

• 1 chicken carcass (from a rotisserie chicken)
• 4 large ripe Roma tomatoes, halved lengthwise
• 2 tbsp rich extra virgin olive oil, divided
• 4 cups filtered water
• 1 large yellow onion, diced
• 3 cloves garlic, smashed
• 1/2 cup fresh basil leaves, loosely packed
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Toss tomato halves with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast cut-side up on a baking sheet for 30 minutes until softened and lightly charred.
2. While tomatoes roast, heat remaining 1 tbsp olive oil in a large pot over medium-high. Add diced onion and smashed garlic; sauté 4 minutes until translucent.
3. Add chicken carcass, roasted tomatoes (with juices), 4 cups water, and remaining 3/4 tsp salt. Bring to a boil, then reduce to a simmer. Cover and cook 1 hour 15 minutes.
4. Remove carcass; pick off any meat and set aside. Discard bones and skin.
5. Return meat to pot. Stir in fresh basil leaves. Simmer 5 minutes.
6. Taste and adjust seasoning with black pepper and additional salt if needed. Serve hot.

Don't skip the basil—it brightens the broth. Serve with crusty bread for dunking or a side of garlic toast.

Chicken and Sweet Corn Soup

This chicken and sweet corn soup is a total game-changer. It starts with a whole chicken carcass for deep, savory broth. Creamed corn and delicate egg ribbons make it sweet, silky, and utterly comforting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 1 chicken carcass (from a 3-4 lb rotisserie chicken)
• 4 cups rich low-sodium chicken broth
• 1 can (15 oz) creamed corn
• 2 large farm-fresh eggs
• 2 cloves freshly minced garlic
• 1-inch piece fresh ginger, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• Fine sea salt and finely ground white pepper to taste
• 3 slender green onions, thinly sliced for garnish

Instructions

1. Place chicken carcass and chicken broth in a large pot. Add ginger slices and garlic. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes. Tip: Skim any foam that rises for a clearer broth.
2. Remove carcass and strain broth through a fine-mesh sieve into a clean pot. Pick off any meat from the bones and shred; discard bones. Return broth and shredded meat to the pot.
3. Stir in creamed corn and soy sauce. Bring to a gentle simmer over medium heat.
4. While soup simmers, beat eggs in a small bowl until just combined.
5. Slowly drizzle beaten eggs into the simmering soup in a thin stream while stirring gently in one direction to form delicate ribbons. Tip: Pour very slowly for finest ribbons.
6. Stir cornstarch slurry again, then pour into soup while stirring. Cook 2 minutes until slightly thickened. Tip: Whisk slurry well before adding to avoid lumps.
7. Remove pot from heat. Stir in toasted sesame oil. Season with salt and white pepper to taste.
8. Ladle soup into bowls and garnish with sliced green onions.

Smooth and silky, this soup pairs perfectly with crusty bread or a simple grilled cheese for a complete meal. The sweet corn and savory chicken create a balanced bowl that's both light and deeply satisfying.

Chicken and Ginger Soup (Asian)

Just a simple chicken carcass, fresh ginger, and scallions can create a soul-warming broth. Simmered low and slow, this soup is clear, soothing, and deeply flavored. No fuss, just comfort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 2 minutes

Ingredients

• 1 large chicken carcass (about 2 lbs), bones and leftover meat
• 1 (4-inch) piece fresh ginger, unpeeled, thinly sliced
• 6 scallions, trimmed, cut into 2-inch pieces
• 10 cups cold water
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns

Instructions

1. Rinse the chicken carcass under cold water, removing any excess fat or skin.
2. Place the carcass in a large stockpot (at least 6 quarts).
3. Add the fresh ginger slices and scallion pieces.
4. Pour in 10 cups cold water, ensuring the carcass is fully submerged.
5. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises.
6. Add 1 tablespoon kosher salt and 1 teaspoon whole black peppercorns.
7. Partially cover and simmer for 2 hours. Check occasionally to skim impurities.
8. After 2 hours, remove the carcass and let it cool slightly. Pick off any tender meat and set aside.
9. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
10. Return the strained broth to the stove. Add the reserved meat and heat through.
11. Taste and adjust salt if needed. Serve hot, garnished with fresh scallion slices if desired.

Great for a cold day or when you need a reset. The ginger adds a gentle warmth, while the broth is silky and clean. Serve with steamed rice or simply on its own.

Curried Chicken Soup with Apples

Looking for a comforting soup with a twist? This curried chicken soup with apples delivers fragrant warmth and a hint of sweetness.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 whole chicken carcass (or 2 lbs chicken bones)
• 2 tablespoons rich ghee or extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons good-quality curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 large apple (Honeycrisp or Fuji), peeled and diced
• 8 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded (from rotisserie or leftover)
• 1 cup canned full-fat coconut milk
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt, plus more to season
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Place the chicken carcass in a large stockpot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises.
2. Simmer the broth, uncovered, for 45 minutes. Tip: For a richer flavor, add a halved onion and a carrot to the pot while simmering – but ensure you remove them before blending.
3. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. You should have about 6 cups of broth. Set aside.
4. In the same pot, heat the ghee over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir frequently to avoid browning.
5. Add the garlic and ginger, cooking for 1 minute until fragrant. Then stir in the curry powder, cumin, and cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
6. Pour in the reserved chicken broth and add the diced apple. Bring to a boil, then reduce heat to low. Simmer for 15 minutes, until the apple is tender.
7. Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth. Return the soup to the pot.
8. Stir in the shredded chicken and coconut milk. Simmer over low heat for 5 minutes to warm through. Do not boil after adding coconut milk to prevent curdling.
9. Remove from heat. Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed. Tip: Add salt gradually – the broth and chicken may already contain sodium.
10. Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately.

Finish with a squeeze of lime for brightness. The tender chicken and soft apples create a hearty yet light meal. Serve with naan for dipping.

Chicken and Kale Soup with Lemon

One pot is all you need for this hearty, lemony soup. It's packed with shredded chicken, tender kale, and a bright citrus finish. Perfect for a cozy night in.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 chicken carcass from a rotisserie chicken (with leftover meat)
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 2 cups water
• 1 bunch lacinato kale, stems removed and leaves chopped (about 4 cups)
• 3 tablespoons fresh lemon juice
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken carcass and brown on all sides, about 5 minutes total. Tip: Browning the carcass adds deep, savory flavor to the broth.
2. Step 2: Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic, thyme, and oregano; cook for 1 minute until fragrant.
3. Step 3: Pour in the chicken broth and water. Add the bay leaf. Bring to a boil, then reduce heat to low and simmer, partially covered, for 25 minutes. Tip: Simmering gently extracts collagen and flavor from the bones.
4. Step 4: Remove the chicken carcass from the pot. Let it cool slightly, then shred any remaining meat from the bones. Discard the bones and bay leaf. Return the shredded chicken to the soup.
5. Step 5: Stir in the chopped kale and lemon juice. Cook for 5 minutes, just until the kale is wilted and tender. Tip: Add lemon juice at the end to preserve its bright, fresh acidity.
6. Step 6: Season with salt and pepper. Taste and adjust if needed. Ladle into bowls and serve immediately. Tip: For a heartier meal, add cooked white beans or pearl couscous.

Ladle the soup into bowls with a crusty slice of sourdough. The broth is silky with a clean, tangy kick from the lemon. Each spoonful delivers tender chicken and earthy kale.

Chicken and Mushroom Cream Soup

A velvety soup that transforms a humble chicken carcass into pure indulgence. Earthy mushrooms and rich cream create a smooth, luxurious texture. This one-pot wonder maximizes flavor with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Soup

• 1 whole chicken carcass (from a 3–4 lb roasted chicken), broken into pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp finely ground sea salt, plus more to taste
• 1/2 tsp finely ground black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened and fragrant, about 3 minutes.
2. Add sliced mushrooms and cook, stirring occasionally, until golden brown and all liquid has evaporated, about 6–8 minutes. Tip: Don't crowd the pan—browning adds depth.
3. Add the chicken carcass pieces and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes to extract maximum flavor. Tip: Skim any foam that rises for a cleaner taste.
4. Remove the carcass pieces with tongs and let cool slightly. Pick off any meat and return the meat to the pot; discard bones. Tip: Use two forks to shred meat easily.
5. Using an immersion blender, puree the soup until completely smooth. Alternatively, transfer in batches to a blender and blend carefully (vent the lid).
6. Return the pot to low heat. Stir in heavy cream, salt, pepper, and fresh thyme. Simmer gently for 5 minutes—do not boil to prevent curdling. Taste and adjust seasoning. Tip: Add cream slowly off heat to avoid shock.

The soup is incredibly rich and velvety, with earthy mushroom notes balanced by the smooth cream. Serve with crusty bread for dipping, or spoon over roasted potatoes for a hearty twist.

Chicken and Root Vegetable Soup

Versatile and deeply satisfying, this chicken and root vegetable soup turns a simple carcass into a hearty meal. Carrots, parsnips, and potatoes bring earthy sweetness, while fresh herbs round out the broth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

• 1 chicken carcass from a roasted chicken
• 2 tablespoons rich unsalted butter
• 1 large vibrant yellow onion, chopped
• 3 fresh garlic cloves, minced
• 4 sweet carrots, peeled and diced
• 3 nutty parsnips, peeled and diced
• 2 creamy Yukon Gold potatoes, peeled and diced
• 8 cups rich low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon aromatic dried thyme
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon flaky kosher salt, plus more to taste
• 2 tablespoons bright fresh parsley, chopped

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don't rush this step; it builds a flavor base.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken carcass, chicken broth, bay leaves, dried thyme, black pepper, and kosher salt. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour 30 minutes, skimming off any foam occasionally.
5. Remove the carcass and bay leaves from the pot. Let the carcass cool slightly, then pick off the meat and shred it. Discard the bones.
6. Add the diced carrots, parsnips, and potatoes to the broth. Simmer for 20–25 minutes until the vegetables are fork-tender. Tip: Cut vegetables into uniform 1/2-inch pieces for even cooking.
7. Return the shredded chicken to the pot and simmer for 5 minutes to heat through. Taste and adjust salt and pepper if needed.
8. Stir in the fresh parsley just before serving.

Rich and rustic, each spoonful delivers tender vegetables and savory broth. Serve with crusty bread for dunking, or add a dollop of yogurt for tangy contrast.

Chicken Wonton Soup

Kick off your week with a soul-warming bowl of Chicken Wonton Soup. This recipe turns a simple chicken carcass into a rich, flavorful broth, then pairs it with tender, savory wontons filled with ground chicken. It's comfort food that's surprisingly easy to make from scratch.

Serving: 6 | Prep Time: 45 minutes | Cooking Time: 120 minutes

Ingredients

• 2 lb chicken carcass (or 3 lb bone-in chicken thighs)
• 10 cups cold water
• 6 slices fresh ginger (unpeeled, smashed)
• 4 cloves garlic (smashed)
• 2 tbsp soy sauce (reduced-sodium preferred)
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 1/2 lb ground chicken (preferably dark meat)
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp thinly sliced green onions
• 1 tsp grated fresh ginger
• 1 tsp minced garlic
• 48 square wonton wrappers (thawed if frozen)

Instructions

1. Place the chicken carcass in a large stockpot. Cover with cold water — this helps extract maximum flavor. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.
2. Add the smashed ginger slices, smashed garlic cloves, 2 tbsp soy sauce, 1 1/2 tsp salt, and 1/2 tsp white pepper to the pot. Simmer uncovered for 2 hours, skimming occasionally. Keep the heat low to maintain a clear broth.
3. While the broth simmers, make the wonton filling. In a bowl, combine ground chicken, 1 tbsp soy sauce, 2 tsp sesame oil, green onions, grated ginger, and minced garlic. Mix thoroughly with a fork until uniform.
4. Set up a workspace with a small bowl of water, the wonton wrappers, and the filling. Place one wrapper on a dry surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and moisten all four edges of the wrapper.
5. Fold the wrapper diagonally to form a triangle, pressing out any air pockets. Pinch the edges to seal tightly. Moisten the two opposite corners, then bring them together and press to form a classic tortellini shape. Repeat with remaining wrappers and filling.
6. After 2 hours, strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Taste and adjust seasoning — you may need another pinch of salt or white pepper. Keep the broth hot over low heat.
7. Bring a separate large pot of water to a gentle boil. Carefully drop the wontons in, working in batches of 12 to avoid sticking. Cook for 3-4 minutes, until they float and the filling is cooked through (internal temperature 165°F).
8. Using a slotted spoon, transfer the cooked wontons directly into serving bowls. Ladle the hot broth over them. Garnish with extra sliced green onions or a drizzle of sesame oil, if desired.

You'll love how the silky broth hugs each tender wonton — the ginger and white pepper add a gentle warmth. For a heartier meal, add a handful of baby bok choy or spinach to the broth just before serving. This soup is perfect for meal prep: store the broth and wontons separately, then assemble when ready.

Chicken and Lentil Soup with Herbs

Rustic and hearty, this soup turns a humble chicken carcass into a protein-packed meal. Green lentils and fresh thyme create a fragrant, earthy base. Ready in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Broth

• 1 chicken carcass from a 4–5 lb bird
• 8 cups cold water
• 1 large onion, quartered
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 2 bay leaves
• 1 teaspoon black peppercorns

For the Soup

• 1 cup green lentils, rinsed
• 4 sprigs fresh thyme
• 3 cloves garlic, minced
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon finely ground black pepper
• 1 tablespoon fresh lemon juice
• ¼ cup fresh parsley, chopped

Instructions

1. Place the chicken carcass in a large pot. Add cold water, onion, celery, carrot, bay leaves, and peppercorns. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 20 minutes, skimming any foam that rises for a clearer broth. Tip: Resist the urge to boil hard — a gentle simmer prevents the lentils from bursting later.
2. Remove the carcass from the pot. Strain the broth through a fine-mesh sieve into another pot, discarding the solids. Pick any usable meat from the bones and set aside.
3. Return the strained broth to the pot. Add the rinsed green lentils and thyme sprigs. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until the lentils are tender but still hold their shape. Tip: Taste a few lentils to confirm doneness — they should be soft but not mushy.
4. While the lentils cook, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown.
5. Add the garlic mixture to the soup. Stir in the reserved chicken, salt, and pepper. Simmer for 5 minutes to blend flavors. Tip: Adjust salt after adding lentils, as they absorb salt during cooking.
6. Remove the thyme sprigs. Stir in the lemon juice and fresh parsley. Serve hot.

Hearty and satisfying, each spoonful delivers tender chicken and earthy lentils. The lemon and parsley brighten the rich broth. Serve with a crusty baguette for a complete meal.

Chicken and Turmeric Detox Soup

Ready for a soup that fights inflammation and heals from the inside out? This Chicken and Turmeric Detox Soup uses a whole chicken carcass to build deep flavor while turmeric and ginger work their anti-inflammatory magic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 1 (2-inch) piece fresh turmeric root, peeled and thinly sliced (or 1 tsp ground turmeric)
• 1 whole chicken carcass (from a 4-5 lb bird), plus any leftover bones and skin
• 8 cups cold filtered water
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 3 celery stalks, sliced into 1/2-inch pieces
• 1 tbsp apple cider vinegar
• 2 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 2 tbsp fresh lemon juice
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large stockpot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Stir in the minced garlic, sliced ginger, and sliced turmeric; cook for 1 minute until fragrant.
4. Place the chicken carcass in the pot, then pour in the 8 cups cold water and add the apple cider vinegar. (Tip: The vinegar helps leach minerals from the bones.)
5. Bring the liquid to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. (Tip: Skimming ensures a clean, clear broth.)
6. Cover partially and simmer for 30 minutes, maintaining a gentle bubble.
7. Add the carrot rounds and celery slices to the pot. Stir to combine.
8. Continue simmering uncovered for another 30 minutes, or until the vegetables are tender and the broth is deeply flavored.
9. Using tongs, remove the chicken carcass and any large bones. Let cool slightly, then pick off any remaining meat and return the meat to the pot; discard bones. (Tip: Save cartilage and skin for extra gelatin if desired.)
10. Season the soup with coarse sea salt and finely ground black pepper. Stir in the fresh lemon juice. (Tip: Lemon brightens the earthy turmeric and ginger.)
11. Taste and adjust salt or lemon if needed. Ladle into bowls and garnish with fresh parsley.

Final soup has a golden hue and a warm, earthy aroma. The broth is silky with a gentle kick from ginger and a bright finish from lemon. Serve with crusty bread for a complete meal.

Smoky Chicken and Black Bean Soup

Whip up a smoky, hearty soup using leftover chicken carcass. This chipotle-infused black bean soup is pure comfort. Minimal effort, maximum flavor.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 135 minutes

Ingredients

• 1 chicken carcass, bones and meat
• 8 cups cold water
• 1 large onion, divided
• 6 garlic cloves, divided
• 2 tablespoons extra virgin olive oil
• 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large pot, combine chicken carcass, cold water, half the onion (halved), and 4 garlic cloves (smashed). Bring to a boil, then reduce to a simmer. Simmer for 1.5 hours, skimming any foam that rises. (Tip: Skimming ensures a clear broth.)
2. Remove carcass and shred any meat; discard bones. Strain broth and set aside.
3. In the same pot, heat olive oil over medium heat. Dice remaining half onion and 2 garlic cloves; sauté until soft, about 5 minutes.
4. Add minced chipotle peppers, adobo sauce, cumin, and oregano. Cook for 1 minute until fragrant.
5. Pour in reserved broth, then add black beans. (Tip: Rinsing reduces sodium and improves texture.)
6. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
7. Stir in shredded chicken. Season with salt and pepper. (Tip: Adjust chipotle level before serving; add more for extra heat.)
8. Ladle into bowls and serve hot.

Pair this soup with crusty bread or a spoonful of sour cream for creaminess. The smoky chipotle and tender chicken make each bowl deeply satisfying. Perfect for meal prep—it only gets better overnight.

Conclusion

Once you’ve got a chicken carcass, you’re already halfway to a cozy bowl of comfort. These soups prove nothing goes to waste—and everything tastes amazing. Try a few, and find your new favorite! Drop a comment below to tell us which one you loved, and don’t forget to save this roundup on Pinterest for your next roast chicken dinner.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.