Good Chicken Soup

GOOD CHICKEN SOUP😍

It’s that time of year where everyone and their mama is getting sick and my body could definitely use some extra veg. Creating bone broth from a leftover rotisserie chicken and packing this soup with veggies makes this ultra nutritious and flavorful - so flavorful, you’ll still want it even when you’re not sick. You’re gonna love this!

*This can easily be made vegetarian by skipping the chicken and swapping out the bone broth for vegetable broth.

Serves 4-5.

Ingredients:

For the Good Chicken Soup:

• 2 tbsps olive oil

• 4 stalks celery, chopped

• 1 cup chopped carrots

• 1 small onion, diced

• 2 cloves minced garlic

• 1 tsp grated ginger

• ½ tsp dried oregano

• 6 cups homemade chicken bone broth*

• 2 cups chopped kale

• 2 cups shredded rotisserie chicken

• 1 15oz can great northern beans, drained and rinsed

• ¼ cup fresh chopped parsley

• Salt and pepper to taste

For the Homemade Chicken Broth:

• 1 leftover rotisserie chicken carcass (meat removed)

• 8 cups water

• 1 tbsp whole black peppercorns (or ½ tsp ground black pepper)

• Veggie scraps (onions, celery, carrots)

• Parsley stems

• Salt to taste, about 1 tbsp

Directions:

*For the Homemade Chicken Bone Broth:

• Remove all the meat from a rotisserie chicken and set aside. Add the bones to an InstantPot or soup pot with whatever vegetable scraps you have on hand (onions, celery, and carrots work great). Cover with water (about 8 cups) and add in the black peppercorns. 

• For the InstantPot, cook on high pressure for 45 minutes with a 10 minute natural release. 

• For Stovetop, bring to a boil, then cover and reduce to medium low, cooking for 3-4 hours.

• Add parsley stems and salt to taste, and let steep for 20 minutes. Strain and set aside until ready for use, or store in air tight jars for up to 1 week in the refrigerator, or 3 months in the freezer.

For the Loaded Veggie Chicken Soup:

• Heat a soup pot on medium high and drizzle in some olive oil. 

• Add the onions, celery, and carrots with a pinch of salt and pepper. Saute on medium heat until soft, about 12-15 minutes.

• Add the garlic, ginger, and oregano and toast for 30 seconds.

• Add the broth and bring to a boil. Once boiling, reduce heat to medium and add in the rotisserie chicken, white beans, and kale and cook for 2-3 minutes until warmed through.

• Taste and adjust the seasoning, then shut off heat and stir in the parsley. Serve immediately and enjoy!