This is a twisted version from my famous Scrappy Chicken Soup and has turned into being a family favorite. You can make it with leftover chicken “scraps” or you can cook up some chicken breasts or even turkey. I always make this when I buy a roasted chicken breast from Sprouts and have so much leftover but it is too dry for me to eat it for a second meal. Top it with an avocado to add a healthy fat to your meal! Read more on avocado benefits!
1 leftover roasted chicken (with bones)
1 Tbsp. MCT or coconut oil
1 white onion, chopped in bite-size chunks
1-2 garlic cloves, chopped
In a big soup pot cook melt the coconut oil and add the onion and sauté until slightly soft. Add garlic and sauté for 1-2 minutes. Add 4-5 cups water and the chicken with bones. Bring to a boil, then reduce heat and let simmer for about 3-4 hours. A slow cooker can also be used. Remove bones and discard.
Add to chicken stock:
1 1/2 tsp. cumin
Pinch of thyme
3 tsp. Three Amigos Mexican Seasoning
1 1/2 cups brown or wild rice
Vegetable “scraps” from your fridge or freezer – celery, jalapeño, green chilies, green peppers, red peppers, black beans, kidney beans, corn, etc.
Cilantro leaves, chopped
Sea salt & pepper to taste
Cook for about an hour or until rice/pasta are done. Top with salsa and avocado slices.