The colder weather is upon us and I crave warm meals. This soup is easy to make and full of nutrients.
This recipe has a few things to note:
- This soup is made from the 2/3 of a roasted chicken.
- The chicken carcass was used to make the bone broth ( recipe for bone broth here). Bone broth is made from garlic, onion and ginger. This gives the soup a great flavour. If you buy a broth from the store, the flavour may be less intense and you will need to add more spices.
Enjoy!
Prep Time
10
Cook Time
35
Total Time:
45
Serves:
4-6
Ingredients:
- Use 2 TBSP of ghee or butter, or coconut oil
- 2 stalks celery, diced
- 3 medium carrots, cut into coins
- 1 large onion, diced
- 3 cloves garlic, minced
- I used my home-made broth recipe with onion, garlic, and ginger to add a lot of flavor, but instead of the bones, I used the roasted carcass of a chicken.
- 2 tsp dried parsley
- 2 Bay Leaves
- Salt & Pepper to Taste
- You can also use 1lb of chopped chicken thighs.
Directions:
This recipe has a variety of options. I used the broth and leftover roast chicken from a chicken carcass. If you do not have a whole chicken or homemade stock, I will provide alternative steps.
- Add the oil to a large pot, Dutch oven or a medium-high heat.
- Add the chopped veggies to the pot. (Onion, celery, carrots, and garlic).
- Cook for about 4-5 minutes or until the onion turns translucent.
- If you have already cooked the chicken, add only the spices and broth (not the meat). Cover the pot and bring it to a boil. Then, reduce to a simmer. If you do not have cooked chicken add the broth, spices, and chicken to the pot. Cover the pot and bring it to a rolling boil. Then turn the heat down and simmer for 20 minutes.
- Add the chicken to the pan at the end, just to heat it, and not cook it further.
- You can either serve immediately or store in the refrigerator for up to 4 days.
- Additions to the seasonings include dill and thyme.
