Healing Leftover Roast Chicken and Vegetable Soup {Gluten-Free, Paleo}
A hearty, yummy and warming soup
- Prep time
- 15 min
- Cook time
- 6 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 leftover roasted chicken carcass/bones
- 2 tbsp apple cider vinegar*
- 1 leek (white and light green parts washed and roughly chopped)
- 1 onion (roughly chopped)
- 2 stalk celery (roughly chopped)
- 3 carrots (roughly chopped)
- A few sprigs fresh herbs (I like using thyme and rosemary)
- 1 bunch fresh parsley
- 1+1/2 tsp herbamare seasoned salt
- 10 cup water
- 2 tbsp olive oil
- 1 leek (white and light green parts washed and sliced into half moons)
- 3 stalk celery (cut into chunks)
- 3 carrots (cut into chunks)
- 1/2 tsp pepper
- 2 sprigs fresh thyme
- 1-2 cup leftover roasted chicken (chopped (or 1-2 raw chicken breasts))
- 6 kale leaves (ribs removed and very thinly sliced)
Instructions
- 1
Combine all the ingredients for the stock in a large stockpot. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top after bringing it to a boil. Simmer, partially covered, for 4-6 hours. (It is important that it is partially, and not fully covered)
- 2
To make the soup, heat the olive oil in a large pot. Add the leeks, celery, and carrots. Saute until softened, about 5 minutes.
- 3
Meanwhile, set a fine strainer over a large bowl. Strain the stock by pouring it through the strainer to catch all the solids. You many have to do this in batches. If the stock measures less than 4 cups, add water so the amount equals 4 cups. Add the stock to the vegetables. If you have more than 4 cups of stock, just add it to the vegetables.
- 4
Add the chicken and bring the mixture to a simmer. Simmer for 20 minutes. If you are adding raw chicken, after 20 minutes, remove the chicken breasts, shred with a fork, and add back to the soup. Add the kale and cook for another 5 minutes. Add more seasoned salt to taste. Serve and enjoy!