This Leftover Chicken Soup (Chicken Carcass Soup) is the best way to put your leftover roasted chicken carcass to use. Packed with veggies, herbs, collagen, and protein, enjoy this comforting soup and all of its benefits on sick days or for family dinners.
Heat olive oil in a large pot over medium-high heat. Add onions, carrots and celery and season with a pinch of salt and pepper. Saute until veggies have softened, 6-8 minutes. Add garlic and saute for an additional 30 seconds, until fragrant.
Add the chicken to the pot, along with the broth, water and bay leaf.
Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
Remove the carcass with tongs and set aside to cool.
Add the pasta to the broth and stir to combine. Simmer for 10-12 minutes, stirring occasionally, until pasta is tender. Season with additional salt and pepper, to taste.
Meanwhile, when the chicken is cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the pasta is done, add the chicken to the broth and season with additional salt and pepper, to taste. Enjoy topped with parmesan cheese, if desired.
Notes
I prefer to use acini de pepe pasta in this soup, but any pasta shape will work. You can use egg noodles, ditalini, orzo, elbow macaroni, shells, etc.