“Why Not Make Chicken Soup” Soup

The other night, after finishing with our store-bought rotisserie chicken, my husband decided to take the carcass, toss it in our large stock pot, cover it with water and simmer. I steered clear of this process, what with being kind of squeamish about meat that resembles its original critter, so I didn’t realize that the stock was nothing but chicken: no onions, leeks, celery… nothing.

Guess what: it was perfectly fine. You can also, of course, do this with another bird carcass that you might have in the fridge from yesterday’s Festival of Gluttony. Just sayin’.

The next day, when I made the soup, I made up for the lack of stock seasoning by adding my own during the cooking process.


  • 1 quart chicken stock
  • 2 cups water
  • 3-6 carrots, chopped (I prefer to chop the carrots larger than the celery and onion for appearance and texture)
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • Olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and freshly ground pepper to taste
  • 1 bay leaf
  • 1 tsp dried thyme
  • Tabasco smoked chipotle pepper sauce
  • 1 parmesan cheese rind
  • 1 can diced tomatoes, drained
  • 2 packs ramen, noodles only — discard the seasoning packet
  • Parmesan cheese for garnish


Plug in your slow cooker and turn the heat to low (for 8+ hours) or high (for 4+ hours). Skim the excess fat from the refrigerated stock and add the stock and water to the slow cooker.

In a large frying pan, saute the carrots, onion and celery until soft, about 8 minutes. Season with salt and pepper. Transfer to the slow cooker.

Using the same pan, brown the chicken on all sides, about 5 minutes. Transfer to the slow cooker.

Add salt, pepper, parmesan rind, thyme, bay leaf and three or more shakes of the Tabasco. Cook for 4 hours on high or 8 hours on low.

About 15 minutes before serving, add the drained tomatoes and allow them to warm through.

In a separate pot, boil 4 cups of water. Break dried ramen noodle bricks into more manageable chunks. Cook for 3 minutes or according to package directions. DO NOT use the seasoning packet.

Add the ramen to the soup and garnish with grated parmesan cheese. Serve immediately with fresh bread.


As with all soups, the Tiny Kitchen Assistant gave his thumbs up once the components were removed from the broth. The ramen noodles, as you might guess, were his idea. The adults were pleasantly surprised that the unseasoned stock turned out to make such a tasty soup.

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2 Responses

  1. Awesome! I hate when people waste an animal carcass. This has been our family tradition since long before I was born… Thanksgiving clean-up begins with breaking up the roasted turkey carcass and putting it on a long, slow simmer. This year, I decided to use my monstrous pressure canner to can the resulting soup. I’d love to tell you I was channeling Julia Child or Fanny Farmer, but the truth is that our fridge and freezer are full to the point of bursting between greens, root vegetables, and a couple recently harvested swine, so it was the only way I could think of to store it! Here’s my blog port on it:

  2. Alisa says:

    I’m not nearly as ambitious as you are in terms of tackling my own butchering — the husband does sometimes, but more often than not he steers clear of the kitchen — but I do hate waste. It’s not even a money thing as much as a respect thing. I want to know that the animal has given its all.

    I don’t have a pressure canner, but I can think of a bunch of things to make and stash in the pantry. Our freezer is always full so there’s not much room for a big batch of soup in cold storage.

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