Chicken Carcass Soup


1 roasted chicken carcass with meat and juices                    
1 medium onion, sliced
2 large carrots, sliced                                              
2 stalks of celery with leaves, sliced
2 medium red skin or any thin skin potato, diced                               
1/4 cup of fresh parsley leaves
Salt and pepper to taste                                                             

Place chicken carcass with any juices in a soup pot with enough water to cover the carcass by at least 2 to 3
inches. Bring to a boil, then lower the temperature to a simmer for about 1 hour.

Step 2
Remove carcass from pot. Strain soup through colander into another pot or bowl and let carcass and loose meat
cool. Add more water to fill the pot about ½  way. Put
onion, carrots, potato, parsley and celery into the pot. Add salt and pepper and
simmer about 30 minutes.

Step 3
Remove meat from carcass and shred it using your fingers carefully looking for any
tiny bones and discarding them. Put shredded meat back into pot with the vegetables. Bring to a simmer for
about ½ hour. Shut heat, cover and let the soup cool about 1 hour.

Step 4
Refrigerate covered overnight and before heating soup for the next day, skim solidified fat off the top of soup and
discard. Heat on medium high to a slight boil tasting for salt and pepper. Add the parsley just before serving.
Serves 4