• Nick M Ganas

Chicken Scrap Soup

Chicken Scrap Soup is a staple in my household that can be made with ingredients most of you already have in your fridge and pantry! Super simple and a great way to use up scraps instead of wasting them.


- 3 Large cooking onions

- 3 Large Carrots

- 1/2 head of Celery

- Bones and scraps of rotisserie chicken

- Herbs/Spices; 4 sprigs of Thyme, 4 sprigs of Rosemary, 2 Bay Leaves

- 6 cloves of Garlic

- Dried Pasta

- Cooking oil

- Salt & Pepper

- Store-bought chicken stock (optional)

For the Stock:

Cut two of the carrots, 2 of the onions, and about 3/4 of your celery (leave 2 stalks behind for soup) into large pieces. Heat up a large heavy bottom pot on medium heat with 2-3 teaspoons of cooking oil. Sear off the vegetables until they are browned (season veggies with salt & pepper). Then toss in your leftover rotisserie bones and scraps. Fill the pot with water (or your store-bought chicken stock, or both!) up to the handle. Bring it to a full boil, toss in your thyme, rosemary, and bay leaves. Crush your garlic and toss it in there as well. Reduce the heat to low so you get a nice gentle simmer.

Let reduce by half.

Strain your stock into a clean bowl. Separate all the usable chicken scraps out of the strainer and toss out the rest of the contents of the strainer.

For the Soup:

Dice your remaining vegetables into 1/4 inch pieces. Heat up 2-3 tablespoons of cooking oil in a pot over medium heat. Add all vegetables to the pot and cook until softened. Skim the top layer of fat that would have congealed off your stock then add it to the pot with the veggies. Add in the chicken that you separated from your stock as well as your dried pasta. Bring it up to a boil until the pasta is cooked.

Serve on its own or with some fresh bread :)

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