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This Chicken Soup from Bones in Slow Cooker recipe is easy as can be. Just toss a chicken carcass in a pot with some aromatics, add water, soy sauce, and apple cider, and forget about it for a while.

Serves 10
Serving Size: 1 portion
Calories Per Serving: 153
% Daily Value
7% Total Fat 4.8g
Saturated Fat 1.3g
Trans Fat 0g
9% Cholesterol 28.2mg
30% Sodium 728.7mg
4% Total Carbohydrate 12.7g
3% Dietary Fiber 0.8g
Sugars 6g
28% Protein 13.9g

Chicken Soup from Bones in Slow Cooker

Chicken Soup from Bones in Slow Cooker Variations

Main recipe lower on page starting with RED heading

Slow Cooker Leftover Roast Chicken Soup

Chicken Soup from Bones in Slow Cooker – Toss your roast chicken carcass and desired aromatics (that means vegetables or herbs) in your slow cooker and cook on slow for 8 hours or overnight. (Trust us, the only thing better than the smell of coffee in the morning is the aroma of chicken soup.) Continue with step 3 in the instructions above. Easy just got even easier.

Leftover Roast Chicken Soup with Carbs

Chicken Soup from Bones in Slow Cooker – If you like rice or pasta, cook some up in a separate pot, stealing some of the broth from the soup pot to use as your cooking liquid.

Egg Drop Soup With Leftover Roast Chicken

Lightly whisk 3 eggs to combine. Stir the finished soup in a clockwise direction and, while still stirring, pour in the eggs in a slow, steady stream. Continue to stir for 1 to 2 minutes, until egg ribbons form. Ladle into bowls and garnish with thinly sliced scallions if you’ve got ’em.

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Ingredients for Chicken Soup from Bones in Slow Cooker

  • Roast chicken carcass with some meat attached (on the wings, back, etc.)
  • Any aromatics you desire (you know, the usual stuff including garlic, herbs, onion, carrots, ginger, etc.)
  • 1/4 to 1/2 cup soy sauce (Christina Tosi likes Kikkoman)
  • 1/3 to 2/3 cup apple cider or apple juice
  • 1/4 to 1/2 teaspoon black pepper

Directions for Chicken Soup from Bones in Slow Cooker

  • 1. To make the Leftover Roast Chicken Soup in your slow cooker, see the Slow Cooker Variation above. To make the Leftover Roast Chicken Soup on your stove top, combine the chicken carcass and any residual meat and desired aromatics in a large stock pot (5- to 8-quart capacity) and fill the pot with water so the chicken is fully submerged. Set over the lowest of low heat, lid that puppy 3/4 of the way so the water can evaporate a little bit but not too much, and leave it for at least 6 hours, skimming any scum that accumulates on the surface of the stock but leaving any puddles of fat. [Editor’s Note: Christina Tosi leaves the stock simmering overnight. You may or may not wish to do the same. We guess it depends on your level of risk taking and whether your homeowner’s insurance is up to date.]
  • 2. Remove the pot from the heat. Your kitchen smells amazing, right? Strain the liquid from the chicken into another large pot and let the solids rest in the strainer. Walk away for a little while. Brush your teeth. Brush your hair. The chicken should be cool enough to handle at this point.
  • 3. Using your hands, separate the chicken meat from the bones, aromatics, and gelatin. Don’t be grossed out—put your best farm girl face on, roll up your sleeves, and get to work. This should yield 2 to 3 cups light and dark meat, depending on how much chicken you ate the night before. Toss the bones and stuff in the trash. Add the shredded chicken to the pot with the broth. (You can cover and refrigerate the soup until dinnertime.)
  • 4. Bring the soup to a gentle simmer. If you want, you can clean out your fridge by throwing in a handful of baby carrots, chopped onion, Brussels sprouts, spinach, or whatever else you’ve got languishing in your vegetable bin. It’ll taste awesome. Simmer until the soup is warmed through and any vegetables are tender.
  • 5. Stir in the soy sauce, apple cider, and black pepper to taste and ladle into bowls.

Related Sources

If you’ve ever made chicken stock before, the process is almost exactly the same, the main difference being you just simmer your broth a lot longer. (

Prep Time: 25 minutes Learn how to make one of the healthiest, nutrient dense chicken stocks! (

How to Strain and Store Chicken Stock: Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. (

That means just the chicken bones–not the meat. (

A slow, low heat is an effective way to extract the nutrients from the chicken bones. (

view on Amazon: organic apple cider vinegar onions (unpeeled) garlic (unpeeled) celery (including leafy tops) carrots (unpeeled) whole peppercorns bay leaf fresh parsley fresh thyme Why no salt? (

Share on Facebook 543 Email to a Friend A few years ago, when I heard the term “bone broth” getting thrown around for the first time, my initial thought was um, isn’t chicken broth already made with bones? (

It wasn’t until about a year ago that I found out that bone broth is different from regular chicken stock because it uses a long cooking time to extract as much nutrition out of the bones as possible and tends to use bones that have more connective tissue like necks, feet, and knuckles. (

Bone broth uses the bones for flavor and nutrition. (

The resulting bone broth from long-simmering is totally delicious, of course, but even beyond that, it’s a powerful nutritional supplement. (

In fact, I only started making bone broth regularly after two separate doctors (one crunchy granola doc and one decidedly not crunchy granola doc) recommended I start having at least a cup of it a day as part of my Lyme treatment protocol. (

Bone broth walks the line between food and medicine in a way that few other foods do. (

What makes bone broth good for you? (

The nutritional profile of bone broth depends widely on the kind of bones you use (you can use chicken, turkey, beef, pork, fish anything!), your cooking time, and the way the animals were raised (grass-fed and pasture-raised animals will give you more nutrient density). (

But there are a few common things about bone broth that make it so awesome: It’s loaded with gelatin . (

Some folks use gelatin or collagen supplements, but bone broth is another effective (and affordable) way to get your gelatin and collagen. (

Bone broth is a wonderful marriage of easy-to-digest but still nutritionally powerful Is bone broth some new fancy food trend? (

While bone broth is quite trendy now, it is absolutely not a new food! (

Chances are if you can speak with an elder in your community, they can tell you stories about healing bone broth and soups from their childhood. (

How to do you make bone broth? (

While bone broth can be incredibly time-consuming to make (three hours at it’s fastest in your Instant Pot or up to two days using other methods), it is also incredibly simple. (

To make bone broth, all you have to do is: Cook or roast animal bones. (

And while the vast majority of the bone broth cooking time is hands-off (we’re talking like 99% of the time), I do like to keep a few cartons of shelf-stable bone broth in my pantry for when I’m running short on time. (

I usually purchase Kettle & Fire Bone Broth because I’ve found the quality incredibly high! (

How do you use bone broth? (

So, use it in any recipes that call for chicken broth. (

The result the next day is a healthy chicken broth with amazing flavor. (

The result is fat-free, healthy, delicious chicken broth. (

For week 4 of the SNAP Challenge, I purchased a rotisserie chicken from which I planned to make a few different meals. (

Rotisserie chickens are probably one of the most awesome “convenience” items because they are useful for such a wide range of dishes. (

I used the leftover bits of my grocery store rotisserie chicken. (

Just like the other ingredients that make this Slow Cooker Chicken Noodle Soup special, the inclusion of sherry is not obvious or in-your-face. (

Soak shortly in filtered water and apple cider vinegar. (

A full batch of this recipe requires a 6 quart (or larger) slow cooker. (

I make this chicken broth frequently from our leftover chicken bones. (

I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot. (

Wanting to get dinner going before I left to watch the races, I pulled out the Crock Pot. (

I’m not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. (

Then pour through a wire mesh strainer to remove the remaining solid bits. (

Many recipes call for just raw bones which is ok, but roasting will really enhance their flavor. (

I use bone in chicken breasts, not a whole chicken. (

Without knowing the science behind it, my grandma and mother knew that chicken bone broth had big time health benefits. (

Many nutritionists advise making chicken bone broth a regular part of your dietary routine. (

You can read more about the health benefits of chicken bone broth here: Dr. (

Fill pot with filtered water until it covers the bones by about an inch. (

I then cover the bones and scraps with filtered water from my Berkey water filter . (

Soak shortly in filtered water and apple cider vinegar. (

Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar, and 1 tsp salt. 3. (

Add 16 cups (or 4 Qts) filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. (



Chicken Soup from Bones in Slow Cooker