I love to buy those roasted (whole) chickens at the supermarket or local deli and either snack on it or have it for lunch. I often pick up a whole chicken when I go to Sprouts because it’s so delicious and such a good source of protein. I can just sit and pick at the chicken for hours. Then I put the leftovers in the fridge, but the next time I go to eat it, it’s not as moist and fresh tasting. So I started to use the leftovers to make a healthy soup and use up all my other “scraps” from the fridge. It makes for such a healthy and delicious soup. I always throw the whole chicken in the pot, bones and all, because bone marrow contains an excellent source of calcium and other minerals. So, when you cook the bones, those nutrients make it into your stock. So much better than store-bought!
1 leftover chicken (with bones, but remove neck)
1 Tbsp. MCT or coconut oil
1 onion, chopped in bite-size chunks
3 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
1 1/2 tsp. Signature Blend Seasoning
1 1/2 cups Farrow, wild rice or quinoa pasta
Vegetable “scraps” from your fridge or freezer – celery, carrots, zucchini, corn, etc.
Sea salt & pepper to taste
Continue to cook for about an hour or until rice/pasta and vegetables are done.