Let the soup cool slightly so the fat rises to the surface
Use a ladle or large spoon to gently lift the fat layer off the top
Drag a paper towel across the surface to absorb excess fat
Chill the soup in the refrigerator so the fat solidifies, then lift it off
Use a fat separator to pour off the broth and leave the fat behind
Place ice cubes in a metal spoon and skim the chilled spoon across the surface
Repeat skimming until most of the visible fat is removed