For years my mom has been telling me to make stock from leftover chicken and turkey. Last week I finally decided to listen to her. See, we started buying organic meats and now we are realizing the financial commitment it takes. After paying $25 for two tiny young chickens, I was determined to make the most of it.
Up until a few days ago, I didn’t even know how easy the process was. You can certainly go the slow cooker route, but it can be done right on the stove in very little time. This is how I did it.
Step 1: Clean Your Chicken
This step is messy so if you want to keep your hands clean, wear gloves. Remove and discard the skin, fat and smaller bones. Set aside any chicken that you’re able to peel from the bones. You’ll be surprised at how much meat you’ll find.
Step 2: Make The Stock
Place the meat and the larger bones/carcass in a large pot along with 2-3 bay leaves. I used an enameled cast iron dutch oven. Pour water into the pot until everything is 80% covered and boil for about 30 minutes. When finished, remove the bones from the pot. If there is still some meat on the bones you can let them cool on a plate until you can remove it and add it to the pot. Skim any fat from the top with a spoon.
Step 3: Add Veggies and Start Your Soup
Add broth to your stock and season with your spices. I liked it with italian seasoning, garlic powder and sea salt, but season to your own personal taste.
Chop an onion, 1-2 large carrots and celery hearts and boil for about 4-5 minutes until cooked through. I don’t like the veggies to be too mushy, so I prefer a little underdone rather than overdone.
Step 4: Cook Your Noodles
Certain noodles will keep absorbing your broth until it’s gone. I learned this the hard way. It’s best to boil your noodles separately instead of adding them to your soup or you’ll be left with a noodle dish instead of soup!
There is nothing quite like homemade chicken noodle soup and it’s a whole lot healthier than the kind you can buy in a can. Enjoy!
- Rotisserie chicken leftovers
- Water (enough to almost cover chicken bones)
- 32 oz. chicken broth
- 1 medium onion, chopped
- 3 peeled carrots, chopped
- 2 stalks celery, chopped
- 2-3 bay leaves
- 2 t. italian seasoning
- 2 t. garlic powder
- Sea salt and pepper, to taste
- Noodles or rice, boiled separately (optional)
- Remove skin and fat from chicken leftovers. Peel off as much chicken as you can and set aside.
- Add larger bones to a large dutch oven or pot, almost cover with water, and boil with bay leaves for at least 30 minutes.
- Remove the bones from the pot, and add broth.
- Once bones are cooled, you'll be able to pull even more chicken from them.
- Mix in additional seasonings and vegetables and simmer for around 4-5 minutes until tender.
- Meanwhile, prepare noodles in a separate pot.
- Ladle the cooked soup over cooked noodles serving bowl.
We highly recommend using an enameled dutch oven like this one. (Affiliate)