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Delicious roasted chicken backs on a wooden board

Chicken Back Soup

A hearty, comforting chicken soup made from flavorful chicken backs, packed with nutritious vegetables and perfect for cozy meals or when you're feeling under the weather.
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Prep Time 15 minutes
45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken backs
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 4 cups chicken broth
  • 1 cup noodles or rice optional
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large stockpot, ladle, cutting board, sharp knife, strainer (optional), spoon

Method
 

  1. Heat a splash of oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Add the chicken backs, garlic, bay leaf, and thyme. Stir briefly.
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce heat and simmer for about 45 minutes.
  6. (Optional) Add noodles or rice and cook an additional 10 minutes until tender.
  7. Remove chicken backs, shred off any meat, and return meat to the pot.
  8. Season with salt and pepper to taste.
  9. Serve hot, sprinkled with fresh parsley!

Notes

You can add other veggies like potatoes, spinach, or peas.
For a richer broth, simmer for 2-3 hours on low heat.
Freeze leftovers in portion-sized containers for easy meals later.