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Three Chicken Soups from One Whole Chicken

Recipe by Food Wishes on YouTubeAdded 27 October 2026.

30 minutes to prep, 3 hours 30 minutes to cook. Turn a single whole chicken into three distinct, flavorful soups: a bright Thai coconut curry, a hearty chicken macaroni, and a rustic white‑bean kale broth. Each bowl showcases the rich, homemade broth and offers a unique taste experience, from spicy and aromatic to comforting and wholesome.

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Three Chicken Soups from One Whole Chicken by Food Wishes, a frame from the YouTube video

Method

Broth

  1. Place the whole chicken, neck, hearts, wings, leg bones, onion skins, bay leaf, onion, carrot, and celery in a large pot; cover with cold water and bring to a boil, then reduce to a gentle simmer for 1 hour.

  1. Remove the chicken, ladle out 3–4 cups of broth, set aside, and continue simmering the carcass and vegetables on low for an additional 2.5 hours.

  2. Strain the broth through a fine mesh, discarding solids, and reserve about 12 cups of clear broth.

  3. Thai Coconut Curry Soup: Heat oil, sauté sliced shallots, slivered ginger, and minced garlic for 1 minute; add sliced mushrooms and cook another minute.

  4. Stir in red curry paste and brown sugar, cook 1 minute, then add 4 cups broth and a can of coconut milk; bring to a boil, reduce to medium‑low and simmer 5 minutes.

  5. Add shredded white chicken, fish sauce, a pinch of salt, and simmer 5 minutes; finish with lime juice, sliced red chilies, and torn cilantro leaves.

Chicken Macaroni Soup

  1. In a pot, sauté onions, carrots, and celery in butter with salt for about 10 minutes until softened.

  1. Add the remaining broth, bring to a boil, then lower heat and add chopped dark and white chicken meat, black pepper, and optional cayenne; simmer 10 minutes.

  2. Stir in macaroni and cook until tender (about 6 minutes), adding a splash of water if needed; garnish with fresh thyme leaves.

  3. Tuscan White Bean and Kale Soup: Heat olive oil, sauté onions with a pinch of salt for 5 minutes, then add a generous amount of minced garlic and cook 1 minute.

  4. Add a can of cannellini beans, black pepper, and red chili flakes; pour in the remaining broth and bring to a boil.

  5. Mash half the beans for thickness, stir in minced rosemary, then add torn Tuscan kale and reduce heat to medium; cook until kale is tender (about 15 minutes).

  6. Season with salt, finish with lemon juice and a drizzle of olive oil; garnish with chopped parsley.

Tips while you cook

Reserve broth before long simmer
Ladle out 3–4 cups of broth after the first hour and set aside before continuing to simmer the carcass.
Sauté aromatics briefly
Cook shallots, ginger, and garlic for just 1 minute before adding mushrooms.
Mash half the beans for thickness
After adding the cannellini beans, mash half of them before stirring in rosemary and kale.
Add water if macaroni dries
If the soup looks dry while cooking the macaroni, splash in a little extra water.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Food Wishes’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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