Chicken Carcass and Vegetable Soup

Transform leftover bones into comfort food; this chicken carcass soup recipe simmers carrots, leeks and potatoes into a rich broth in under an hour.

Soupe de carcasse is a classic French leftover soup that turns a roasted poultry carcass—most commonly chicken or turkey—into a flavorful, restorative broth. The bones are gently simmered with onions, leeks, carrots, and a bouquet garni to extract their full depth, then the soup is finished with diced vegetables and fine vermicelli or small pasta for added body. Economical and quick to assemble once the roasting is done, it is traditionally prepared the day after a family meal or holiday feast, providing a comforting first course or light supper throughout the cooler months.

Dish Image

Chicken Carcass and Vegetable Soup

More than a money-saver, this soup doubles as a zero-waste strategy that keeps bones and stray vegetables out of the trash. The collagen-rich broth is easy to freeze or batch-cook, giving you a versatile base for quick lunches and weeknight dinners all season long.

Prep Time
30 minutes
Cook Time
105 minutes
Total Time
135 minutes
Servings: 6 Course: main-meals

Ingredients

  • Chicken carcass (leftover roasted carcass with any attached meat)

  • Carrots
  • Leek
  • Onion
  • Celery stalk
  • Potatoes
  • Turnips
  • Garlic cloves
  • Bouquet garni (bay leaf and thyme sprigs)
  • Water
  • Salt
  • Freshly ground black pepper
  • Fresh parsley (optional, for finishing)
  • Fine soup vermicelli or rice (optional, to enrich the soup)

Method

  1. Rinse the chicken carcass under cold water

  2. Place the chicken carcass in a large stockpot
  3. Peel the onion
  4. Stud the peeled onion with the clove
  5. Peel the carrots
  6. Slice the carrots into rounds
  7. Peel the turnip
  8. Cut the turnip into chunks
  9. Trim the leek
  10. Rinse the leek thoroughly
  11. Slice the leek into thick pieces
  12. Peel the potatoes
  13. Cut the potatoes into large cubes
  14. Add the prepared vegetables to the stockpot
  15. Tie the thyme, bay leaf and parsley into a bouquet garni
  16. Add the bouquet garni to the stockpot
  17. Pour enough cold water into the pot to cover all ingredients
  18. Set the pot over medium-high heat
  19. Bring the liquid to a gentle boil
  20. Skim off any foam that rises to the surface
  21. Lower the heat to maintain a slow simmer
  22. Partially cover the pot with a lid
  23. Simmer the soup for about 1 hour 30 minutes
  24. Remove the carcass from the broth with tongs
  25. Remove the vegetables and bouquet garni with a slotted spoon
  26. Let the carcass cool until it can be handled
  27. Pick any remaining meat from the carcass
  28. Cut the recovered meat into small pieces
  29. Return the meat to the broth
  30. Return the cooked vegetables to the broth
  31. Season the soup with salt to taste
  32. Add freshly ground pepper to taste
  33. Bring the soup back to a gentle simmer
  34. Simmer for 5 minutes to meld the flavours
  35. Ladle the hot soup into bowls
  36. Serve immediately

Nutrition

Calories
860 kcal Protein
45 g Fat
16 g Carbs
141 g Fiber
17 g Sugar
23 g

Notes

Chef’s note: Slide the picked carcass under a hot grill for 10 minutes until well browned—the extra caramelization deepens both color and flavor. For a heartier twist, add a handful of cooked white beans with the pasta and finish each bowl with a splash of dry sherry.

why this recipe

This chicken carcass soup recipe turns humble leftovers into a deeply satisfying bowl of comfort, coaxing every last whisper of flavor from bones that might otherwise be discarded, while filling your kitchen with the nostalgic aroma of slow-simmered broth. By patiently extracting collagen and minerals, the soup gains a velvety body without added cream, delivering both wholesome nutrition and gratifying richness. The gentle infusion of aromatic vegetables, herbs, and a hint of garlic balances the savory intensity, offering a layered taste that surpasses any store-bought stock. Economical, sustainable, and remarkably restorative, this is the kind of dish that reminds you food can be both resourceful and luxurious, transforming frugality into pure culinary pleasure.

FAQs

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Frequently Asked Questions

Can I freeze this chicken carcass soup, and how long will it keep in the freezer?
Yes—let the soup cool completely, portion it into airtight containers (ideally without the pasta or potatoes, which can turn mushy), and freeze. It tastes best within 3 months but remains food-safe for up to 6 months if kept at 0 °F (-18 °C) or colder.
Can I make this soup in a pressure cooker or Instant Pot, and if so, what adjustments are needed?
Yes—combine the carcass, aromatics, bouquet garni, and about 8 cups/2 litres of water in the Instant Pot, lock the lid, and cook on High Pressure for 30 minutes, then let the pressure release naturally for 15 minutes before venting. Strain, pick the meat from the bones, return it to the pot with the cooked vegetables (and any pasta or rice), then use the Sauté function to simmer 5 minutes more and season to taste.
Can I use a turkey carcass instead of chicken, and do I need to adjust the cooking time?
Yes—feel free to substitute a roasted turkey carcass; the recipe and ingredient ratios stay the same. Because turkey bones are larger and denser, simply extend the stovetop simmer to about 2 hours (or pressure-cook on High for 45 minutes instead of 30) to fully extract their flavor and collagen.

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