Healing Leftover Roast Chicken and Vegetable Soup {Gluten-Free, Paleo}

chicken soup in bowl with spoon and glass of water

Meaningful Eats

Healing Leftover Roast Chicken and Vegetable Soup {Gluten-Free, Paleo}

6 sevings

A hearty, yummy and warming soup

Course Appetizer, Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 6 30

Total Time 6 45

Author Erin Collins

Ingredients

For the stock:

1 leftover roasted chicken carcass/bones
2 tablespoons apple cider vinegar*
1 leek white and light green parts washed and roughly chopped
1 onion roughly chopped
2 stalks 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 teaspoons herbamare seasoned salt or regular salt*
10 cups of water

For the soup:

2 tablespoons olive oil
1 leek white and light green parts washed and sliced into half moons
3 stalks of celery cut into chunks
3 carrots cut into chunks
1/2 teaspoon pepper
2 sprigs fresh thyme
1-2 cups leftover roasted chicken chopped (or 1-2 raw chicken breasts)
6 kale leaves ribs removed and very thinly sliced

Instructions

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)
To make the soup, heat the olive oil in a large pot. Add the leeks, celery, and carrots. Saute until softened, about 5 minutes.
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.
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!

Notes

*The apple cider vinegar is very important because it helps draw minerals out of the bones to make a rich and nutritious stock.

*I LOVE herbamare seasoning. It is made of only dried herbs and sea salt and adds amazing flavor to so many things. It seems a bit pricy, but 1 bottle has lasted me over a year and I use it all the time.

Nutrition